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Jacquie's Homemade Chicken & Noodles
Chef:  Jacquie R. Schwab - Whitewater, KS          Category:  Main Dishes

1 3 to 4 lb. chicken
1 (medium) chopped onion
1 (large) peeled and sliced thin carrot
1 to 2 stalks sliced thin celery
1/8 teaspoon salt
1/8 teaspoon pepper
parsley flakes
2 tablespoons margarine or butter
2 bay leaves
6 (large) egg yolks
6 tablespoons water
3 cups flour
1/2 teaspoon salt
1 tablespoon cooking oil
2 to 3 teaspoons salt

Directions: Put chicken, onion, celery, parsley flakes, salt, pepper, butter and bay leaves into a large crockpot. Cook on low for about 4 to 6 hours. Let cool and place chicken on a large plate, remove skin and cut meat into small pieces. Remove bay leaves from broth. Keep straining broth until clean and clear. Return chicken and broth to crockpot, add cooked noodles. Mix well. Cook covered on low for 2 to 3 hours. Stir occasionally. Leave carrots and celery in broth for color. To make homemade noodles beat egg yolks and water together. Stir in salt and flour and form a stiff, but workable dough. Divide into 4 balls. Roll each one out as thin as possible on floured surface. Dry for 3 to 5 hours. Cut in thin strips, desired width and length. Bring 3 to 4 quarts of water to boil. Add 2 to 3 teaspoons salt and 1 tablespoon oil to water (helps keep from sticking), add noodles, stirring frequently. Cook for about 10 to 20 minutes, drain and add to chicken and broth mixture. Salt and pepper to taste.