| Ingredients |
|---|
| '1 stewing chicken,cut up' |
| 2 Quarts water |
| '1 large onion,quartered' |
| 1 C. fresh parsley |
| '1 celery rib,sliced' |
| 5 chicken bullion cubes |
| 5 whole peppercorns |
| 4 whole cloves |
| 1 bay leaf |
| 2 T. salt |
| 1/2 t. pepper |
| dash dried thyme |
| '2 med. Carrots,thinly sliced' |
| 1 1/4 C. flour |
| 1/2 t. salt |
| 1 egg |
| 2 T. milk |
| Descriptions |
| 'Combine everything but noodle ingredients (flour,salt,egg and milk) and carrots. Simmer for 2 1/2 hrs. or til chicken is tender. Remove chicken from broth and cool. debone chicken and chop. Strain broth and skim fat. Return to kettle add chicken and carrots. Mix noodle ingredients,form dough. Knead and cut into 1/2 inch strips. Bring soup to simmer,add noodles. Cook for 12-15 min.' |
| Special Notes |
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