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1 small roasting chicken or medium package of chicken legs
4-8 chicken boullion cubes
pepper to taste
Noodles:
2 cups flour
1/2 teaspoon salt
3 eggs
milk
1. Boil chicken with boullion and pepper in 4 qt pot about 1 hour or until chicken is fully cooked. remove chicken and chill.
2. Sift flour and salt together.
3. Lightly beat eggs in 1 cup measuring cup and add enough milk to full cup. Add to flour mixture. Mix well and form dough into ball. Let rest for 10 minutes.
4. Roll noodles onto floured surface and leave to dry.
HINT: It usually takes all day to dry so this is a good meal to prepare in the morning. Flip noodles halfway through day so as to dry evenly, however, I make this dish all the time and turning is not necessary.
Noodles should be dry but pliable when finished.
5. An hour before serving, place broth back on heat and bring to boil.
6. Debone chicken and add to broth. Cut noodles about 1 cm in width and add to broth. Stir over medium heat for about 20 minutes, then simmer down until noodles are soft and broth is thick.
HINT: This dish should be served thick, as it is not a soup. Sometimes I need to add flour to the broth to help thicken it up. A yummy addition to this recipe is baby carrots, and they should be added with the boneless chicken, and cooked through.
This is a great cold weather recipe, because it warms you through.
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