Prep 30 mins
Cook 1 hr 10 mins
Everyone in my mom's family makes this for gatherings--definitely a family favorite. It's quite good when served on a heap of fresh mashed potatoes and is often even better the day after it was made.
- Cook 1 chicken in pot with water nearly covering chicken, 1 stalk of celery, and salt and pepper (to taste). Simmer slowly until chicken is tender.
- Remove meat from bones and cut into bite sized pieces.
- Add water to strained broth until desired amount is reached. If wanted, add 1 teaspoons instant chicken boullion or oleo.
- To make the noodles, combine 2 beaten eggs, 1 teaspoon salt, 1/4 cup milk, and then add 2 cups flour. (May also add extra egg yolk for color.) Roll thin; let stand for 20 minutes. Roll up loosely and slice. Spread out and let dry.
- Add chicken pieces to broth.
- Drop noodles into boiling broth and cook uncovered for about 10 minutes.
- If desired, cook chopped onions and carrots in butter or margarine and add them to the mix.
This sounds just like my Grandma Bertha's chicken and noodles. I have not had them since I was a kid and mom used to make them. I remember sneaking a few noodles while they were drying. Way, way better than any store bought noodle you will ever find!