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.

Using a fork combine the eggs into the flour mixture until slightly sticky.

Roll out the dough on a floured surface, adding in more flour if necessary and knead for about 5 minutes, forming into a ball.

Cover the dough ball with plastic wrap and place this in the fridge for at least 15 minutes, but up to 24 hours.

While the dough is in the fridge, combine all chicken broth, water, rotisserie chicken, carrots, celery, and spices into the slow cooker.

Cover and cook on low for 7 1/2 hours.

Remove the dough from the fridge and roll out until about 1/4" inch thick, then cut them to the width you prefer.

Continue this process and add in more flour if needed to avoid sticking.

Place each noodle on a wire rack to dry out, leave them there for about 2-5 minutes.

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.

Serve!