| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs, Dairy | New Jersey | Poultry, Soups & ste, Taste of ho | 10 | Servings |
INGREDIENTS
| 1 | Stewing chicken (about 6 pounds), cut up | |
| 2 | qt | Water |
| 1 | lg | Onion, quartered |
| 1 | c | Chopped fresh parsley |
| 1 | Rib celery, sliced | |
| 5 | Cubes chicken bouillon | |
| 5 | Whole peppercorns | |
| 4 | Whole cloves | |
| 1 | Bay leaf | |
| 2 | ts | Salt |
| 1/2 | ts | Pepper |
| 1 | ds | Dried thyme |
| 2 | md | Carrots, thinly sliced |
| 1 1/4 | c | All-purpose flour |
| 1/2 | ts | Salt |
| 1 | Egg | |
| 2 | tb | Milk |
INSTRUCTIONS
NOODLES In a large kettle, combine the first 12 ingredients; bring to a boil. Reduce heat; cover and simmer for 2 1/2 hours or until the chicken is tender. Remove chicken from broth; cool. Debone chicken; cut into chunks. Strain broth and skim fat; return to kettle. Add chicken and carrots. For noodles, mix flour and salt in a medium bowl. Make a well in the center. Beat egg and milk; pour into the well. Stir together, forming a dough. Turn dough ono a floured surface; knead 8-10 times. Roll into a 12-in. x 9-in. rectangle. Cut to 1/2-in. strips; cut the strips into 1-in. pieces. Bring soup to a simmer; add noodles. Cover and cook for 12-15 minutes or until noodles are tender. Yield: 10-12 servings. NOTES : "I'm grateful that my mother taught me to make these wonderful old-fashioned noodles, which were a big favorite of mine when I was growing up. They give the chicken soup a delightful down-home flavor." Submitted by Cindy Renfrow, Sussex, New Jersey. Recipe by: Taste of Home, June/July, 1997 Posted to MC-Recipe Digest V1 #665 by NGavlak2@aol.com on Jul 11, 1997
A Message from our Provider:
“Hopelessness has surprised me with patience. #Margaret J. Wheatley”