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1
Rinse chicken; drain well.
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2
Heat butter in heavy kettle or possibly Dutch oven.
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3
Brown chicken on all sides.
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4
Add in 3 c. water, 1/2 tsp.
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5
salt, and pepper.
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6
Bring to a boil; reduce heat, cover and simmer for 45 min.
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7
In medium bowl, combine 1 1/2 c. flour, 1/4 tsp.
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8
salt, the egg and the lowfat milk.
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9
Knead in a bowl to make manageable dough.
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10
If mix doesn't combine easily, add in a little more lowfat milk.
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11
Knead on a floured board till smooth and not sticky.
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12
Roll out with a rolling pin.
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13
Cut into 1 1/2 to 2 inch strips about 3 to 4 inches long.
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14
It is easier to roll it thin if you let it stick to your rolling surface.
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15
Let slices rest.
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16
Set aside and cover with wax paper.
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17
Peel and quarter potatoes; peel onions.
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18
Peel carrots and slice diagonally into 1/2 inch thick chunks.
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19
Remove chicken from both and set aside to cold.
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20
Add in potatoes, onions and carrots to broth.
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21
Cook gently for 15 min.
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22
Add in dough strips to vegetables and broth.
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23
Cook gently 10 to 15 min or possibly longer if needed till vegetables are cooked.
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24
Remove chicken from bone; keep in large pcs.
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25
Stir remaining 2 Tbsp.
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26
of flour into 1/2 c. of water.
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27
Stir flour mix into liquid broth and vegetable and stir till thick and bubbly.
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28
Mix in chicken.
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29
Sprinkle with parsley and serve.
