Chicken and Noodles

Chicken and Noodles

Yield: 3 Cups noodles


  • 1 - 3 1/2 lb. Chicken, cut up
  • 1 Onion, quartered
  • 3 Celery Ribs, coarsely chopped
  • 1 Egg, beaten
  • 2 Tbsp. Milk
  • 1/2 tsp. Salt
  • 1 Cup Flour
  • 2 Tbsp. Cornstarch
  • 2/3 Cup Water


  1. Place chicken, onion, celery, and carrots into large stock pot. Cover with water. Bring to boil, then reduce to simmer. Cook until done, approximately 1 hour. Cool.
  2. Meanwhile, mix egg, milk and salt in large mixing bowl. Add enough of the flour to make a stiff dough. Roll thin on floured surface; let rest 20 minutes. Roll up loosely; slice 1/4 inch wide. Unroll. Cut into 4-5" lengths. Spread out on floured surface; dry 2 hours.
  3. Remove chicken from broth; strain broth and discard vegetables. Remove meat from bones and chop into bite-size pieces. Discard skin and bones. Place chicken into strained broth.
  4. Bring chicken and broth to boil. Combine cornstarch and water in a screw-top jar. Shake to dissolve. Stir into broth to thicken.
  5. Drop noodles into boiling liquid; cook, uncovered 8-10 minutes.