INGREDIENTS
- 1 (3 pound) broiler-fryer chicken, cut up
- 2 1/2 quarts water
- 2 teaspoons salt
- 1/4 teaspoon pepper
- 4 medium carrots, sliced
- 2 celery ribs, sliced
- 1 medium onion, diced
- NOODLES:
- 1 1/4 cups all-purpose flour
- 1 teaspoon salt
- 1 egg
- 5 tablespoons water
- 1 teaspoon vegetable oil
- FILLING:
- 2 eggs
- 1 1/4 cups seasoned bread crumbs
- 3 tablespoons butter or margarine, melted
DIRECTIONS
-
Place chicken, water, salt and pepper in a large soup kettle. Cover and bring to a boil; skim fat. Reduce heat; cover and simmer 1-1/2 hours or until chicken is tender. Debone chicken and cut into chunks; return to broth. Meanwhile, for noodles, mix flour and salt in a medium bowl. Make a well in the center. Beat together the egg, water and oil; pour into well. Stir together, forming a dough. Turn dough onto a floured surface; knead 8-10 times. Roll into a 16-in. x 12-in. rectangle. Combine filling ingredients; mix well. Sprinkle over dough to within 1/2 in. of edge; pat down. Moisten edges with water. Roll up jelly-roll style from long end; cut into 1/2-in slices. Add noodles to gently boiling soup and cook for 6-8 minutes or until tender.
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