Grandpa's Chicken and Egg Noodles

Recipe by Chef Higgins
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr
SERVES: 8
YIELD: 1 pot
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 1. Put whole chicken into a large pot with water so 1/2 chicken is
  • submerged and bring to a boil.
  • 2. Make noodles while chicken is cooking. (Directions below).
  • 3. When chicken is completly cooked (no pink), take it out of the pan and rip all the white meat off the chicken and put it back in the broth.
  • 4. Put the broth back on the burner add in about 1 or 2 shakes of the Ground Marjoram, Ground Sage, Tyme Leaves poultry Seasoning, and a little bit of Sweet Basil.
  • 5. Add the 2 Chicken Bouillion Cubes and 3 teaspoons of salt to the broth, mix periodically.
  • 6. Finish noodles below -- and add to the broth, unrolling each one first.
  • 7. When all noodle are in the pot, simmer for 10 minutes, serve and enjoy!
  • Noodles:.
  • 1. While chicken is cooking, make the Noodles.
  • 2. Put 3 cups of flour into a large bowl.
  • 3. Make a well in the flour and add 6 eggs, a 'shake' of marjoram, sage, thyme, poultry seasoning, and 2 t of salt to the flour and stir.
  • 4. Pour and spread 1 1/2 cups of flour onto the counter.
  • 5. Put 1/ 2 of noodle batter onto the flour (will be very runny -- put some flour on top before attempting to roll) and roll with a rolling pin until desired noodle thickness.
  • 6. Roll up batter into a long roll, slicing the roll into 1 1/2 swirls.
  • 7. When broth is done, add noodles by unrolling each one into the chicken and broth pot.
  • 8. Repeat steps 4-7 with other 1/2 of batter.
  • 9. Let pot simmer for 10 minutes -- serve and enjoy!
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