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Old 11-25-2007, 04:57 AM
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Chicken and Noodles

This recipe was originally posted in What’s for Dinner July 2007 by Cook4fun
Chicken and Noodles
You use about 4 or 5 egg yokes (the whites are what makes the dough tough) and using the “half” eggshell that you cracked open as a measuring spoon, measure out 1 half-shell of oil and 1 half-shell of milk for each egg and then just add flour until you get the right consistency. I start with about 2 cups of flour and then add from there. Roll out thin and cut into strips. It’s best if you let them dry a little, but I generally never have that kind of time, so I just drop in as I’m rolling them out.

I usually use my 6-qt. dutch oven and boil a whole chicken. Take out the chicken and let it cool and start dropping noodles. Make sure your pot is boiling when you're adding the noodles, so they don't stick and let them boil about 20 mintutes. Add the deboned chicken back to the pot and simmer until the noodles are good and tender. I like to simmer them for a couple of hours.
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