This is a Lancaster
Country favorite and is served at Sunday School picnics for years.
- 1 - whole chicken (about 5 lbs.)
- 2 - quarts water
- 1/2 - cup noodles
- 1 - cup corn fresh
- 2 - eggs
- 1 - teaspoon parsley, chopped
- 1/2 - teaspoon salt
- 1/4 - teaspoon pepper
- Noodle Ingredients
- 2 - eggs, beaten
- 1/4 - cup flour
- 1/4 - teaspoon salt
- 1 - Tablespoon cold water
Cut the chicken into quarters
and place in stockpot. Set heat to moderate and cover
chicken with water.
Cook the soup for 1 to 1-1/2
hours or until chicken is done. Set aside the legs and breast
for future potpie.
Cut up the rest of the meat and
return to stockpot.
Mix the eggs, sifted flour and
Add the water to make the
paste. Roll out very thin on floured
board, roll up like jelly roll and slice across, very thin, with
Measure about 1/2 cup of noodles
and unroll them as you drop into the soup. Boil in soup for 5
Next, add the corn and boil 3
minutes longer. Stir in raw eggs. Finely, add the parsley, salt
- Serve with homemade bread.