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Sunday, March 29, 2009

Chicken and Noodles (Hold the Soup)

1 egg
1 cup flour
1/2 eggshell milk

Mix together, knead, roll out, coat lightly with flour, and run through the pasta cutter.

Add to already boiling pot of chicken pieces and broth. (As long as it's already boiling the noodles won't clump together.)

Boil them covered to cook them, and uncovered to let it thicken up.

I multiply by three to get enough for dinner for 6 and usually some leftovers for lunch the next day.

A pot of mashed potatoes makes these perfect!

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