posted by Ronda W 01-24-102 10:30 AM
Chicken and Noodles
4 pounds cut up in pieces whole chickens
2 beaten eggs
1/4 cup milk
3/4 teaspoon salt
1/4 teaspoon crushed sage a few extra shakes also
1/2 teaspoon lemon and pepper
2 or 3 chicken bullion cubes
2 cups all-purpose flour
2 pounds peeled and sliced carrots
1 medium, chopped onion
3 cubes chicken bouillon cubes
1 pinch salt to taste, usually add at the table
2-3 or a bit more corn starch to thicken
Cut up whole chicken. Place in a pan, cover with water, bring to a boil. Reduce heat. Simmer for 45 minutes. Remove chicken, strain broth; let chicken cool.
While chicken is cooling, make the noodles. Add beaten egg, milk, salt and sage; mix well then add flour to make a stiff dough. Let set for 10 minutes. On a floured surface. Roll out the dough to a thin layer. Take a pizza cutter and cut small strips lengthwise and then cut into 3-4-inch lengths. Place in a bowl and toss with flour. Cover, let set until needed.
When chicken is cool enough to handle, remove meat, discarding skin and bones. Add meat to broth in pan with bouillon cubes, onion, and carrots. Bring to a light simmer and cook until carrots are tender. Then bring broth back to a boil, adding noodles and seasonings. Cover and simmer 10 minutes. Thicken with 2-3 tablespoons cornstarch and 1/2 cup water or more to make a liquid form.