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Chicken with Homemade Noodles

Chicken with Homemade Noodles
"When my mother-in-law created this recipe 50 years ago, money was tight," relates Carla Roberts of Norcross, Georgia. "I add more meat than she did, but the homemade noodles are still the star of the show in this comforting down-home dish."
4 ServingsPrep: 1-1/2 hours + chilling Cook: 15 min.

Ingredients

  • 1 broiler/fryer chicken (3 to 4 pounds), cut up
  • 3 cups water
  • 1 medium onion, chopped
  • 1/2 cup chopped green pepper
  • 1 celery rib, sliced
  • 3 garlic cloves, minced
  • 1 teaspoon chicken bouillon granules
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • NOODLES:
  • 1 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 cup egg substitute
  • 2 tablespoons fat-free milk
  • 1 tablespoon minced chives, optional
  • 1 teaspoon minced fresh parsley, optional

Directions

  • Place the first nine ingredients in a Dutch oven; slowly bring to a
  • boil. Reduce heat; skim foam. Cover and simmer for 1 hour or until
  • chicken is tender. Refrigerate broth and chicken for several hours
  • or overnight.
  • For noodles, in a small bowl, combine flour and salt. Make a well in
  • the center. Beat egg substitute and milk; pour into well. Stir
  • together, forming a dough. Turn dough onto a floured surface; knead
© Taste of Home 2013

2 of 2

Chicken with Homemade Noodles (continued)

Directions (continued)

  • 8-10 times. Roll into a very thin rectangle. Dust top of dough with
  • flour. Roll up jelly-roll style. Cut into 1/4-in. strips. Unroll
  • noodles; allow to dry for at least 1 hour.
  • Skim fat from the broth. Strain broth and return to pan, discarding
  • vegetables. Discard chicken skin. Bone and cube chicken when cool
  • enough to handle; discard bones and set chicken aside.
  • Bring broth to a boil. Add noodles slowly; cook for 2-5 minutes or
  • until tender. Add chicken; heat though. Garnish with chives and
  • parsley if desired.
  • Yield: 4 servings.
Nutrition Facts: One serving (1-1/2 cups) equals 393 calories, 14 g fat (4 g saturated fat), 92 mg cholesterol, 994 mg sodium, 25 g carbohydrate, 1 g fiber, 39 g protein. Diabetic Exchanges: 5 lean meat, 1-1/2 starch.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
© Taste of Home 2013