1. Place chicken in kettle. Cover with water, salt to taste. Add parsley, bayleaf, poultry seasoning, pepper, celery, carrots, potatoes and onions. Simmer until chicken is tender. 2. Remove chicken from bones; skin and cut chicken into bite-size pieces. 3. Sift the flour and 1/2 teaspoon salt together onto a board. 4. Make a well in the center and put eggs into it. Gradually work the eggs into the flour until a stiff dough is formed, adding the hot water as necessary. 5. Knead until smooth, about 5 minutes. Cut dough in half and roll each half until paper thin. Cut dough into 1-inch noodles. 6. Add chicken to simmering broth and add noodles a few at a time. Continue boiling until noodles are done, about 5 minutes. NOTE: You can also begin this recipe with some homemade broth or bouillion and throw in some deboned chicken breast or whatever kind of deboned chicken parts you like. I always make it with homemade broth. Serve with crusty bread and salad. Posted to recipelu-digest Volume 01 Number 666 by RecipeLu
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (4316g)|
|Recipe Makes: 1|
|Calories from Fat: 3967 (51%)|
|Amt Per Serving||% DV|
|Total Fat 440.8g||588 %|
|Saturated Fat 128.3g||641 %|
|Monounsaturated Fat 178.3g|
|Polyunsanturated Fat 87.7g|
|Cholesterol 5910mg||1818 %|
|Sodium 3311.3mg||114 %|
|Potassium 8511.6mg||224 %|
|Total Carbohydrate 338.5g||100 %|
|Dietary Fiber 25.3g||101 %|
|Sugars, other 313.3g|
|Protein 585.5g||836 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 7786
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.