To Make the Noodles:

1. Begin by preparing the dough for the noodles, combine the flour and salt in a large bowl, then make a well in the center and add in the eggs.
2. Using a fork combine the eggs into the flour mixture until slightly sticky.
3. Roll out the dough on a floured surface, adding in more flour if necessary and knead for about 5 minutes, forming into a ball.
4. Cover the dough ball with plastic wrap and place this in the fridge for at least 15 minutes, but up to 24 hours.

For the Soup:

1. While the dough is in the fridge, combine all chicken broth, water, rotisserie chicken, carrots, celery, and spices into the slow cooker.
2. Cover and cook on low for 7 1/2 hours.

Prepare the Noodles:

1. Remove the dough from the fridge and roll out until about 1/4" inch thick, then cut them to the width you prefer.
2. Continue this process and add in more flour if needed to avoid sticking.
3. Place each noodle on a wire rack to dry out, leave them there for about 2-5 minutes.
4. Once all the noodles are cut, in the last 30 minutes of cook time for the soup, place them in the slow cooker, cover and set to high.
5. Serve!