chicken and noodles

Ingredients

• 1 3.5 to 4 pound chicken, whole, trimmed. Take neck and tail off.
• water
• 1 tbsp dried onion, minced flakes
• 1 tsp salt
• 1/4 tsp pepper
• 2 or 3 bay leaves
• 2 cups flour
• 1 tsp salt
• 1 egg
• 1/2 to 3/4 cup water, cooled

 

Directions

Place chicken in at least a 4 quart pan. Cover chicken with warm water. Add onion flakes, salt, pepper, bay leaves. Bring to a boil, simmer for 1 hour. Cool.

Take chicken out of broth, remove the bones and fat. Pour broth into separator, remove fat. Shred chicken. Add broth back to pan. You'll need at least 2.5 quarts of liquid, add water to broth to get that amount of liquid, season if needed. Bring to a boil.

For noodles: But flour into mixing bowl, add salt, mix. Add egg into a well, mix. Then add water, a little at a time, until sticky and hard to mix. Beat until dough is runny. Use spaetzle machine to press out noodles.

Bring to a boil, cook about 20 minutes. Add chicken back to broth.