- Noodles Ingredients
- 2 - eggs
- 1/4 - cup flour
- 1/4 - teaspoon salt
- 1 - Tablespoon cold water
- 1 - whole chicken (about 4 pounds)
- 3 - quarts cold water
- 1 - small onion, chopped
- 1 - bay leaf
- 1 - Tablespoon parsley, minced
- 1/2 - teaspoon salt
- 1/4 - teaspoon pepper
Beat the eggs, sift in the flour and
salt, and add the water to make paste. Roll out paper-thin on a floured board
and dry about an hour, spread on a cloth.
Shape the dough into a long, narrow
roll. Slice across the rolled dough with a
sharp knife to make noodles as thin as possible.
Set aside until ready to drop into the
soup. In a stockpot at moderate heat,
add the chicken, onion, and bay leaf, cover with water, and
simmer for 1 to 1-1/2 hours or until chicken is tender.
Remove chicken from pot and
allow cooling. Remove the meat from the bones
and return to the stockpot.
Add parsley, seasoning, and
unroll noodles as you drop into the soup. Simmer soup for 15 minutes or
until the noodles are thoroughly cooked.