Chicken with Homemade Noodles

By Totlxtc

Ingredients

• NOODLES:
• 1 * 1 broiler/fryer chicken (3 to 4 pounds), cut up
• 3 * 3 cups water
• 1 * 1 medium onion, chopped
• 1/2 * 1/2 cup chopped green pepper
• 1 * 1 celery rib, sliced
• 3 * 3 garlic cloves, minced
• 1 * 1 teaspoon chicken bouillon granules
• 1/2 * 1/2 teaspoon salt
• 1/4 * 1/4 teaspoon pepper
• *
• 1 * 1 cup all-purpose flour
• 1/2 * 1/2 teaspoon salt
• 1/4 * 1/4 cup egg substitute
• 2 * 2 tablespoons fat-free milk
• 1 * 1 tablespoon minced chives, optional
• 1 * 1 teaspoon minced fresh parsley, optional

Details

Servings 4

Preparation

Step 1

* Place the first nine ingredients in a Dutch oven; slowly bring to a boil. Reduce heat; skim foam. Cover and simmer for 1 hour or until chicken is tender. Refrigerate broth and chicken for several hours or overnight.
* For noodles, in a small bowl, combine flour and salt. Make a well in the center. Beat egg substitute and milk; pour into well. Stir together, forming a dough. Turn dough onto a floured surface; knead 8-10 times. Roll into a very thin rectangle. Dust top of dough with flour. Roll up jelly-roll style. Cut into 1/4-in. strips. Unroll noodles; allow to dry for at least 1 hour.
* Skim fat from the broth. Strain broth and return to pan, discarding vegetables. Discard chicken skin. Bone and cube chicken when cool enough to handle; discard bones and set chicken aside.
* Bring broth to a boil. Add noodles slowly; cook for 2-5 minutes or until tender. Add chicken; heat though. Garnish with chives and parsley if desired. Yield: 4 servings.


Nutritional Analysis: One serving (1-1/2 cups) equals 393 calories, 14 g fat (4 g saturated fat), 92 mg cholesterol, 994 mg sodium, 25 g carbohydrate, 1 g fiber, 39 g protein. Diabetic Exchanges: 5 lean meat, 1-1/2 starch.