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Categories:
chicken water salt pepper carrots celery onion flour salt egg water vegetable oil eggs bread crumbs butter
Viewed: 66 - Published at: 9 years agoIngredients
- 1 broiler-fryer chicken, cut up (3 to 3 1/2 pounds)
- 2 12 quarts water
- 2 teaspoons salt
- 14 teaspoon pepper
- 4 medium carrots, sliced
- 2 celery ribs, sliced
- 1 medium onion, diced
- 1 14 cups all-purpose flour
- 1 teaspoon salt
- 1 egg
- 5 tablespoons water
- 1 teaspoon vegetable oil
- 2 eggs
- 1 14 cups seasoned bread crumbs
- 3 tablespoons butter, melted
Method
- .Place chicken, water, salt and pepper in a large soup kettle.
- Cover and bring to a boil; skim fat.
- Reduce heat; cover and simmer 1 1/2 hours or until chicken is tender.
- Remove chicken; allow to cool.
- Add vegetables to broth; cook until tender.
- Debone chicken and cut into chunks; return to broth.
- Meanwhile, for noodles, mix flour and salt in a medium bowl.
- Make a well in the center.
- Beat together the egg, water and oil; pour into well.
- Stir together, forming a dough.
- Turn dough onto a floured surface; knead 8-10 times.
- Roll into a 16 inch x 12 inch rectangle.
- Combine filling ingredients; mix well.
- Sprinkle over dough to within 1/2 inch of edge; pat down.
- Moisten edges with water.
- Roll up jelly roll style from long end; cut into 1/2 inch slices.
- Add noodles to gently boiling soup and cook for 6-8 minutes or until tender.
