2 quarts water
1 chicken, cut up
2 heaping tsp chicken bouillon or 4 cubes
whole peppercorns to taste
4 whole cloves
1 bay leaf
dash thyme
Salt to taste
1 carrot thinly sliced
1/2 onion, chopped
1 rib celery, sliced
parsley to taste (1 cup fresh is best)
NOODLES
1 1/4 cups flour
1/2 tsp salt
1 egg
2 Tbsp milk
|
|
In a large kettle, combine first 8 ingredients and bring to boil. Reduce heat; cover and simmer for 2-1/2 hours or until chicken is tender. Remove chicken from broth; cool. Remove skin and debone chicken; cut into chunks. Strain broth and skim fat; return to kettle. Add chicken, parsley, celery & onion; cover and simmer until vegetables are tender.
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 on to a floured surface; Knead 8-10 times. Roll into a 12 X 9 retangle. Cut into 1/2 strips; let dry for 1 hour. Bring soup to a low boil and add noodles. Cover and cook for 12-15 minutes or until noodles are tender.
|
|
|
