Chicken Noodle Soup
(from cokerlj’s recipe box)
Also included are TWO recipes for home made noodles. Or you can buy the very thin noodles in the Jewish specialty section of the grocery store.
Source: Millie V. Bartek, Linda Coker
Categories: Chicken, Czech Family Recipes, Poultry, Soup
Ingredients
- 1 large hen cut up
- 2 stalks celery cut into large pieces
- 1 medium onion quartered
- 2 large carrots cut into large pieces
- 1 sprig parsley, left whole
- water as needed
- salt & pepper to taste
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- NOODLES:
- 2 cups flour
- 3 eggs
- 3 tablespoons water
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- OR NOODLES:
- 3 egg yolks
- 1 whole egg
- 1 tablespoon water
- 2 cups flour
Directions
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Boil hen. Use a hen and not a fryer. Boil in a large soup pot with water, celery, carrots, onion, parsley sprig, salt and pepper.
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Boil slowly 4 hours.
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You can then remove hen and all vegetables with a slotted spoon or you can leave some or all in soup.
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Add noodles and simmer just until noodles are tender.
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NOODLES: Mix ingredients together in a bowl, work into a smooth dough.
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Knead on a floured board until smooth and shiny.
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Cut into 3 pieces, set under a bowl in a warm spot for 2-3 hours. This makes rolling noodles out much easier…the dough needs to “rest”. This will make 3 nice large circles.
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Then roll out…actually you need to “pull” out so thin that you could almost read through.
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Dry in sun on a clean sheet or have a fan blowing to dry out. Do not dry until hard, just until when folded, dough will not stick together.
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When “dry” as indicated, fold into long strips, cut with sharp knife, the trick is to cut very thin. Spread out to completely air dry.
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When dry these can be stored at room temp in a jar or plastic bag or if you wish, you can store them in your freezer, but it is not necessary to freeze if completely dry.