"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."
- 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
- 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
- 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 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.
Originally published as Chicken with Homemade Noodles in Light & Tasty April/May 2002
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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