Crock pot chicken and noodles

By jab120638

Ingredients

• 1 broiler/fryer chicken (3 to 4 pounds), cut up
• 2 quarts water
• 1 medium onion, chopped
• 2 teaspoons chicken bouillon granules
• 2 celery ribs, diced
• 2 medium carrots, diced
• 2 medium potatoes, peeled and cubed
• 1-1/2 cups fresh or frozen cut green beans
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup all-purpose flour
• 1 egg, lightly beaten
• 1/2 teaspoon salt
• 1 teaspoon butter, softened
• 1/4 teaspoon baking powder
• 2 to 3 tablespoon

Preparation

Step 1

In a Dutch oven, cook chicken in water; cool slightly. Remove chicken from bones; discard bones. Skim fat from broth. Cut chicken into bite-size pieces; add to broth with remaining ingredients except noodles. Bring to a boil. Reduce heat and simmer, uncovered, for 50-60 minutes or until vegetables are tender.
2. Meanwhile, for noodles, place flour in a small bowl and make a well in the center. Stir together remaining ingredients; pour into well. Working the mixture with your hands, form a dough. Knead for 5-6 minutes.
3. Cover and let rest for 10 minutes. On a floured surface, roll dough out to a square, 1/16 to 1/8 in. thick, and cut into 1/4-in.-wide strips. Cook noodles in boiling salted water for 2-3 minutes or until done. Drain and add to soup just before serving. Yield: 6 servings.