Prep 35 mins
Cook 3 hrs
This is one of my favorite comfort foods. I can remember my great grandma, grandma and mom always making it and now I make it in my home. This meal doesn't last long. Great when it's two days old and the flavor has seeped into the noodles.
- 1 whole chicken
- 1⁄4 teaspoon clove, whole
- 1⁄4 teaspoon parsley flakes
- 1⁄4 teaspoon rosemary, flakes
- 1⁄4 teaspoon dried dried basil
- 3 bay leaves
- for egg noodles
- 2 cups all-purpose flour or 2 cups whole wheat flour
- 3 egg yolks
- 1 egg
- 2 teaspoons salt
- 1⁄2 cup water
- place whole chicken in a stock pot and add water to cover.
- Add cloves, parsley, rosemary, basil, bay leaves and sage to a cheese cloth, place in water.
- Slow boild chicken until falling off the bone.
- In the meantime make the egg noodles.
- In a large bowl add flour and make a well in center of flour.
- Add egg yolks, egg and salt; mix thoroughly.
- Mix in water, 1 tablespoon at a time, until dough is stiff, but easy to roll.
- Divide dough into 4 equal parts.
- Roll dough, one part at a time, into paper-thin rectangle on well-floured board (keep remaining dough covered).
- Loosely fold rectangle lengthwise into thirds; cut cross-wise into 1/8-inch strips.
- Shake out strips and place onto a clean cheesecloth until stiff and dry, about 2 hours.
- While noodles are drying and chicken is done, remove chicken from the stock and allow the chicken to cool and debone and remove the skin.
- Boild the stock water down and add herbs, salt and pepper to taste.
- Add dried noodles and chicken and allow to boil until noodle are throughly cooked. Add some corn starch to thicken stock.
- Serve over mashed potatoes or steamed rice.