Egg Noodle And Chicken Soup

Total Time: 3 hrs 35 mins Preparation Time: 35 mins Cook Time: 3 hrs

Ingredients

• Servings: 6
• 1 whole chicken
• 1/4 teaspoon clove, whole
• 1/4 teaspoon parsley flakes
• 1/4 teaspoon rosemary, flakes
• 1/4 teaspoon dried dried basil
• 3 bay leaves
• for egg noodles
• 2 cups all-purpose flour or 2 cups whole wheat flour
• 3 egg yolks
• 1 egg
• 2 teaspoons salt
• 1/2 cup water

Recipe

• 1 place whole chicken in a stock pot and add water to cover.
• 2 add cloves, parsley, rosemary, basil, bay leaves and sage to a cheese cloth, place in water.
• 3 slow boild chicken until falling off the bone.
• 4 in the meantime make the egg noodles.
• 5 in a large bowl add flour and make a well in center of flour.
• 6 add egg yolks, egg and salt; mix thoroughly.
• 7 mix in water, 1 tablespoon at a time, until dough is stiff, but easy to roll.
• 8 divide dough into 4 equal parts.
• 9 roll dough, one part at a time, into paper-thin rectangle on well-floured board (keep remaining dough covered).
• 10 loosely fold rectangle lengthwise into thirds; cut cross-wise into 1/8-inch strips.
• 11 shake out strips and place onto a clean cheesecloth until stiff and dry, about 2 hours.
• 12 while noodles are drying and chicken is done, remove chicken from the stock and allow the chicken to cool and debone and remove the skin.
• 13 boild the stock water down and add herbs, salt and pepper to taste.
• 14 add dried noodles and chicken and allow to boil until noodle are throughly cooked. add some corn starch to thicken stock.
• 15 serve over mashed potatoes or steamed rice.