Chicken and Noodles

by Sheryl Morris



  1. Remove giblets and wash chicken. Place in kettle with 1 tsp salt and cover with water.
  2. Bring to boil and simmer 1 - 1 ½ hours.
  3. Take chicken out of broth and set aside to cool.
  4. In a mixing bowl, combine egg, milk, and salt. Add flour until stiff. Knead 1 minute.
  5. Roll thin. Cut into noodles. (Easiest with pizza cutter.)
  6. Drop noodles into boiling broth a few at a time, stirring occasionally.
  7. Remove chicken from bones and skin and add to boiling broth.
  8. Serve over mashed potatoes. Broth may be thickened with one part four/two parts water mixture a little at a time.