Chicken and Noodles
- 3 c flour
- 1 teaspoon salt
- 3 eggs
Mix salt with flour, and place in a pile on waxed paper. Make a well in the center, and add three eggs. Lightly stir the eggs into the flour and add the milk, one-half eggshell at a time. Gently work the dough on the waxed paper, pulling up the sides of the paper to help mix it; if it seems really dry, add more milk. If it’s really wet, add more flour. Dough will be a little sticky at first but should come together into a smooth lump. Let dough rest for 5-10 minutes, covered so it doesn’t dry out.
Cut dough in half or quarters and roll out on a floured surface. Roll out to desired thickness, and cut into narrow strips. Separate the strips of dough and place on cookie sheets to air dry for an hour or so. Can be prepared several hours in advance.
Meat and broth
- 2 split organic chicken breasts (with skin and ribs)
- Cut up carrots, celery and onion (about one each)
- 1 carton organic low sodium broth
- 1 cup of water
- A little salt and pepper
- Small bit of desired seasonings like thyme, rosemary, basil or tarragon. optional)
Simmer everything over low heat in large pan until meat falls apart. Remove meat to a plate and allow it to cool. Strain liquid to remove mushy solids, and pick through for any bits of chicken. Return strained broth to the pan. Pick through chicken to remove skin, bones and cartilage, and rough chop the meat. Place the meat in the pan with the broth.
Boil lots of salted water in large pan, and add noodles when water is really boiling. Stir and cook for a couple of minutes to “remove the starch” as Grandmommy Nance would say.
Meanwhile, heat up the broth and meat mixture until it comes to a boil. Drain noodles from water and put in the broth and meat mixture. Cover partially, and simmer for about 20-30 minutes or until noodles are tender. Season to taste.