Ingredients:
5 pounds chicken or chicken parts
water to cover chicken
1 teaspoon parsley
1 bayleaf
1/2 teaspoon poultry seasoning
salt to taste
1/2 teaspoon pepper
2 ribs celery -- chopped
2 carrots -- sliced
1 onion -- diced
2 diced potatoes
2 cups flour
1/2 teaspoon salt
4 whole eggs
4 tablespoons hot water -- up to 6
Instructions:
Place chicken in kettle. Cover with water, salt to taste. Add parsley, bayleaf, poultry seasoning, pepper, celery, carrots,
otatoes and onions. Simmer until chicken is tender.
Remove chicken from bones; skin and cut chicken into bite-size pieces.
Sift the flour and 1/2 teaspoon salt together onto a board.
Make a well in the center and put eggs into it. Gradually work the eggs into the flour until a stiff dough is formed, adding the hot water as necessary.
Knead until smooth, about 5 minutes. Cut dough in half and roll each half until paper thin. Cut dough into 1-inch noodles.
Add chicken to simmering broth and add noodles a few at a time. Continue boiling until noodles are done, about 5 minutes.