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LOCATION: Recipes >> Soups >> Chicken Noodle 03

Print this Recipe    Chicken Noodle 03

Chicken and Noodles

1 whole chicken plus 4 breasts
bay leaf
carrots
celery
salt and pepper to taste

3 cup flour
1 tsp baking powder
salt
2 Tbsp shortening
2 eggs

Simmer whole chicken and breasts with water, bay leaf, carrots,
celery, salt and pepper. Remove chicken when completed cooking.
Cool chicken and pick meat from the bone, reserve meat. Let broth
cool, and strain out vegetables. It is best to make the stock the
day before and keep in the refrigerator overnight. When you are
ready to make the noodles, remove it from the fridge. Scrape off
the layer of fat that should have solidified on the top of the
broth. This can be reserved for making the noodles or thrown out.

Mix flour, baking powder and salt. Cut in the shortening until
mixture crumbles. Add eggs. Add cold water 1 tablespoon at a time
until dough reaches consistancy. Roll and cut out noodles. Drop
noodles one at a time into the pot of boiling stock. Let noodles
cook until they float, then add chicken and vegetables

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