Prep 1 hr
Cook 20 mins
I have been looking for a recipe my mom used to make us as kids, for a long time and someone helped me out in the Zaar forums recently and told me the real name of it. This is what I came up with after reviewing many recipes and concocting one of my own. I am thinking the noodles aren't quite what I remember so I will be tweaking them and may repost a 2nd revised recipe later. Since this is a stew it freezes beautifully, and it makes a lot so I serve half of it and freeze the rest for a quick dinner some other time.
- 2 1⁄2 cups flour, unsifted
- 1 teaspoon salt
- 3 large eggs
- 1 tablespoon cold water
- 2 tablespoons olive oil
- 2 large carrots
- 2 stalks celery
- 6 boneless skinless chicken breasts
- 3 tablespoons poultry seasoning
- 9 cups water
- 2 medium potatoes
- 1 medium onion
- 3 tablespoons flour
- 3⁄4 cup water
- Make the dough first. Mix 2 cups flour with the eggs, salt, and water, then work in enough of the remaining 1/2 cup of flour to make a stiff dough.
- Roll out on lightly floured surface as thin as you can get (usually 1/4 inch).
- Cut into 1 inch squares, and set aside until needed.
- Heat the oil in a deep saute pan and cook chicken breasts until browned on both sides and almost done in the center. Remove from pan and set aside.
- While the chicken is cooking dice your carrots and celery, slice the potatoes into 1/4 inch slices, and slice the onion very thin.
- After removing the chicken from the pan, add the carrot and celery and saute over med-high heat for 8-10 minutes.
- Slice the chicken and add it back to the pan.
- Add the poultry seasoning and the 9 cups of water and bring to a boil.
- Add the dough pieces one at a time layering with the potatoes and onions, gently pushing down after everything is in so that it is covered with broth.
- Bring to a simmer and cover and reduce heat. Simmer about 15 mins stirring gently every 5 mins or so.
- Mix the 3 tbsp flour with the 3/4 cup water mashing all the lumps, then stir into the pot. This with slightly thicken the broth to make it more like a stew.
This is a recipe that my family has been making for years now. We don't have the exact measurments, but the noodle should be made with butter instead of eggs. Add just enough softened butter to the floursalt mix to make it nice a crumbly. Then add water. And thanks, I've been trying for years to find out the real name for this.