My Mom" Chicken and Noodles

1. 1

   Put chicken into a 6 quart pan and cover with water.

2. 2

   Add salt ( you can add up to 2 tablespoons salt but that is a little to much salt for me.)

3. 3

   Boil chicken until tender about 1 hour.

4. 4

   Remove chicken from bones.

5. 5

   Set aside.

6. 6

   Cool broth and skim off fat.

7. 7

   The Noodles: Combine eggs, milk and salt.

8. 8

   Add flour to make a stiff dough.

9. 9

   Roll dough very thinly on a floured surface.

10. 10

    Let noodles rest for 20 minutes.

11. 11

    Roll dough up loosely and cut into 1/4 inch thick slices.

12. 12

    Unroll slices and lay out flat.

13. 13

    Let dry for 2 hours.

14. 14

    Bring broth to a rolling boil again.

15. 15

    Drop in the a few noodles at a time into the boiling broth.

16. 16

    When the last noodle is dropped start cooking time.

17. 17

    Cook for about 6 minutes.

18. 18

    Take pan off heat and return the deboned chicken to the broth.

19. 19

    Stir gently.

20. 20

    Place lid on pan and refrigerate for 1 hour.

21. 21

    Rewarm the dish without bringing it to a boil before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.