CHICKEN AND NOODLES

April 21, 2010

Recipe By :
Serving Size : 8
Preparation Time: 0:00
Categories : Poultry

Noodles
6 whole eggs
2 cups flour
4 tablespoons water

Place chicken in roaster. Add 1 to 1 1/2 inch of water. Bake until done. (Leg pulls loose).

Pour broth into large pot. Bring to boil. Add noodles. Lower heat. Cover. Cook about 30 minutes. Watch – add more water if needed.

Noodles: Mix eggs and water into flour until soft dough forms. Roll out very thin small portions at a time on floured cloth. If too stiff to roll add a bit more water. Let dry several hours. Then cut into large strips. Stack on top of each other and slice into noodles – 1/3 to 1/4 inch wide.


Per Serving (excluding unknown items): 169 Calories; 4g Fat (22.0% calories from fat); 8g Protein; 24g Carbohydrate; 1g Dietary Fiber; 159mg Cholesterol; 53mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Fat.

NOTES: Mother and Betty Crocker

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