For the Noodles: Mix flour, salt and olive oil together in a large bowl until it forms a ball.

Set aside for 30 minutes to rest.

Roll dough out on a floured surface about 1/4 inch thick.

Run dough through the thickest setting and then a thinner setting, until dough reaches desired thickness.

Cut dough into strips and place on a floured baking sheet.

Let noodles dry at least 15 minutes or overnight before cooking.

For the Soup: Add chicken broth to a large soup pot and place over medium- high heat, bringing to a boil.

Meanwhile, add 2 tablespoons olive oil to a skilllet and cook celery, onions and carrots until vegetables soften, about 10 minutes.

Add chicken, vegetables and pasta to broth and cook 6 to 8 minutes. Lower to a simmer and continue to cook 15 minutes.

Taste for salt and pepper and season if desired.

Serve immediately.