Old-Fashioned Chicken and Noodles So Tasty

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Old-Fashioned Chicken and Noodles

"This changed into a Sunday favourite once I was growing up. Sometimes my mother dipped the chook in pro flour after boiling and fried it."

Ingredients :

1 (2 to 3 pound) entire chook, reduce into pieces
4 stalks celery, diced
celery tops
1 carrot, shredded
1 onion, halved - unpeeled
ground black pepper to taste
3 (32 fluid ounce) bins hen broth
2 eggs, overwhelmed
1 cup heat water
2 tablespoons vegetable oil
1 teaspoon salt
three cups all-reason flour

Instructions :

Prep : 20M	Cook : 8M	Ready in : 1H50M

In a huge pot over medium heat, integrate chook, celery and their tops, carrot, onion and its peel, and pepper. Pour broth over and convey to a boil. Cover, lessen warmness and simmer till bird is soft and falls from the bone, approximately forty five mins.
While bird is cooking, make noodles. In a large bowl, integrate eggs, water, oil, salt and sufficient of the flour to make a stiff dough.
Strain chook inventory, reserving meat, celery and carrots. Pull meat from bones and go back strained inventory and meat, celery and carrots to pot. Bring to a boil. Make noodles via cutting dough from a broth-dipped spoon or the usage of scissors or your hands to make small, chickpea sized, noodles and dropping them within the boiling water. When the noodles upward push to the floor they are performed.

Notes :

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