Ingredients:
- 1 roasting chicken, 5 pounds, cut up
- 1 celery stalk, cut up
- 6 whole black peppercorns
- 1 teaspoons salt
- 1/2 teaspoon seasoned salt
- 4 medium potatoes, peeled and sliced 1/4-inch thick
- 1 large onion, sliced
- .
- Noodles
- .1 cup unsifted all-purpose flour
- 1 tablespoon butter
- 1 teaspoon salt
- 1 egg, slightly beaten
- 2 tablespoons water
- .
- chopped fresh parsley
Preparation:
Rinse and wipe chicken pieces with damp paper towels. Place chicken pieces in 6-quart Dutch oven with 6 cups water. Add celery, peppers, and salt. Bring to boiling; reduce heat and simmer, covered, 60 minutes, or until tender. Remove chicken from broth; reserve broth.Remove chicken meat from bones in large pieces; discard the skin and bones. To the chicken broth, add potato and onion. Bring to a boil; cover and simmer until potatoes are tender, or about 15 minutes. Remove vegetables from broth with slotted spoon and set aside.
Meanwhile, make noodles. In medium bowl, combine flour, butter and salt; mix with fork. Make a well in center of mixture. Add egg and 2 tablespoons water; beat with fork until ingredients are combined.
On lightly floured pastry cloth or surface, roll the dough 1/8 inch thick. With sharp knife, cut into strips 4 inches long and 1 inch wide. To boiling broth, add noodle strips; return to boiling. Boil, uncovered, stirring occasionally, until tender, or about 15 minutes.
Add reserved chicken and vegetables to broth. Simmer, uncovered, 5 minutes. Sprinkle with fresh chopped parsley.
Makes 6 servings.
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