Description
This recipe is from my grandma and I have loved it ever since I was a child. I could eat it EVERY day. The homemade noodles are simple, and you can use frozen chicken breast if you don’t have time to use a whole chicken.
Ingredients
- 1 (2 to 3 pound) whole chicken
- 2 (14.5 ounce) cans chicken broth
- 2 medium yellow onions, quartered
- 1 bunch celery with leaves, cut into pieces
- 1 (16 ounce) package baby carrots
- salt and ground black pepper to taste
- ½ teaspoon garlic salt, or to taste
- 5 eggs
- ½ cup water
- 1 teaspoon salt
- 3 cups all-purpose flour
- ½ teaspoon parsley flakes
Instructions
- Place chicken in a stock pot
- and add enough water to cover. Pour in the chicken broth
- and add celery and onions. Season with salt
- pepper and garlic salt. Bring to a boil
- and cook for about 1 hour to get a good broth.
- When the chicken is cooked through and tender
- remove it to a platter and let sit until it is cool enough to handle. Strain broth
- and discard celery and onions. Return the broth to the stock pot. Remove chicken meat from the bones
- chop or tear into pieces
- then return it to the pot also. Bring the broth to a boil
- and add carrots.
- In a medium bowl
- stir together the eggs
- water and salt. Gradually add flour until the dough is firm enough to form a ball. You may need more or less flour. Pat the dough out on a flat plate. Using a butter knife
- cut slices of dough off the edge of the plate so they are about 2 to 3 inches long. Allow them to fall directly into the boiling broth.
- Once the carrots are tender
- the soup is ready. Sprinkle with parsley flakes and serve.
Prep Time: 20 mins
Cook Time: 2 hrs
Total Time: 2 hrs 20 mins
Servings: 8