1 large frying chicken (as these are the most tender) 20 chicken bouillon cubes 2 Tablespoons garlic powder, Optional 4 quarts water 8 large eggs 6 cups white flour Generous amount of flour to roll the noodle dough on. 3 tablespoons--oleo
Cut up chicken and place in a large kettle with the water. Add the oleo, bouillon cubes and the garlic powder. Allow to boil until the meat falls off the bones. Cool and debone, the chicken. Strain the broth and add the chicken meat. Place about 5 cups of flour in a large bowl. Add the eggs and stir until a soft dough forms. Knead the dough, adding more flour until it is very stiff. Pour a generous amount of flour on the board or rolling surface and divide the dough into two pieces. Roll, each piece out to paper thin, thickness. Allow to dry, about an hour. Cut each piece into 5 inch strips. Stack the strips from each section of dough and cut into toothpick strips the short ways of the dough. (got that?) My French blood is showing!! Sprinkle with flour to keep the strips from sticking together. Bring broth to a full boil and add the noodles, a bit at a time -all the while--keeping the broth at a full boil. Stir constantly, as you add the noodles. Season to taste. Add more water if the broth becomes to thick. I hope this does it, as I have made these for years and have never tried to explain the makings of them to anyone!! I learned by watching MOM make them.
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