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Chicken Noodle: Submitted by: Robert Briscoe | Date Added: 8 Feb 2019
Listed in: Soup

3 bone-in chicken breasts
1/2 teaspoon salt
1/2 teaspoon pepper
10 cups chicken broth
4 celery ribs, chopped
4 medium carrots, chopped
1 tablespoon chopped fresh parsley
1 large onion, chopped
1+ eggs (+ equals number of people eating)
1+ cup flour (see directions #2)

Cooking Instructions

1. Add chicken broth to 6-qt. stockpot, add chicken, celery, carrots, parsley, onion and bring to a boil. Reduce heat; simmer, covered, until chicken is tender, 25-30 minutes.
2. Make noodles: Combine flour, salt, and eggs in a bowl. Mix with a fork or pastry cutter, adding flour, until it becomes slightly sticky in the bowl. Turn the sticky dough onto a floured surface and knead it, adding flour as needed, until it becomes smooth. Roll to about 1/8" thick and cut it into strips about 1/4" wide.
3. It is important to use a large pot of boiling, salted water. Place noodles in water and cook until water boils again. Drain noodles. (Homemade Egg Noodles are very different from store bought; they are thicker and have a dumpling like texture.)
4. Transfer chicken to a plate. When chicken is cool enough to handle, remove meat from bones; discard bones. Shred meat into bite-sized pieces. Return meat to stockpot.
5. Add cooked noodles to stockpot.

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