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Ingredients
- 1 (2-3pound) whole chicken cut into pieces
- 4 talks celery, diced
- Celery tops
- 1 carrot, shredded
- 1 onion, halved -- unpeeled
- Ground black pepper to taste
- 3 (32 oz.) packages chicken broth
- 2 eggs, beaten
- 1 cup warm water
- 2 tablespoons vegetable oil
- 1 teaspoon salt
- 3 cups all-purpose flour
Preparation
Step 1
In a large pot over medium heat, combine first 6 ngredients. Pour broth over and bring to a boil. Cover, and simmer until chicken is tinder and falls from the bone, about 45 minutes.
While chicken is cooking, make the noodles. In a large bowl, combine the eggs, water, salt, oil and enough flour to make a stiff dough.
Strain chicken stock, reserving meat celery, and carrots. Pull meat from bones and return strained stock and meat, celery, and carrots to pot. Bring to a boil.
Make noodles by cutting dough from a broth-dipped spoon or using scissors or your fingers to make small chock-pea size noodles and dropping them in the boiling liquid.
When the noodles rise to the surface, they are done.