Soups: Chicken Noodle 03 by Recipe Cottage

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	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