Description
This was a Sunday favorite when I was growing up. Sometimes my mother dipped the chicken in seasoned flour after boiling and fried it.
Ingredients
- 1 (2 to 3 pound) whole chicken, cut into pieces
- 4 stalks celery, diced
- celery tops
- 1 carrot, shredded
- 1 onion, halved – unpeeled
- ground black pepper to taste
- 3 (32 fluid ounce) containers chicken broth
- 2 eggs, beaten
- 1 cup warm water
- 2 tablespoons vegetable oil
- 1 teaspoon salt
- 3 cups all-purpose flour
Instructions
- In a large pot over medium heat
- combine chicken
- celery and their tops
- carrot
- onion and its peel
- and pepper. Pour broth over and bring to a boil. Cover
- reduce heat and simmer until chicken is tender and falls from the bone
- about 45 minutes.
- While chicken is cooking
- make noodles. In a large bowl
- combine eggs
- water
- oil
- salt and enough of the 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
- chickpea sized
- noodles and dropping them in the boiling water. When the noodles rise to the surface they are done.
Prep Time: 20 mins
Cook Time: 1 hr 30 mins
Total Time: 1 hr 50 mins
Servings: 8