| 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”