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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
2 tablespoons milk |
2 eggs |
about 1 1/3 cups all-purpose flour |
1 (3- to 3 1/2-pound) broiler-fryer, cut up |
3 tablespoons uncooked regular rice |
1 medium onion |
1 teaspoon salt |
1/2 teaspoon pepper |
Directions:
1. Combine milk and eggs, beating well. Gradually stir in flour until mixture forms a soft dough. Divide the dough into three equal portions. Roll each portion to 1/16-inch thickness on a lightly floured surface; cut into 1/2- x 4-inch strips. Let stand on floured surface at room temperature 2 hours or until dry.
2. Combine chicken, rice, onion, salt, and pepper in a large Dutch oven. Add water to cover and bring to a boil. Cover; reduce heat, and simmer 1 hour or until chicken is tender. Remove onion from broth, and discard. Remove chicken from broth; bone, and chop chicken. Return chicken to broth, and bring to a boil.
3. Drop dried noodles into boiling broth; cook, uncovered, 30 minutes or until noodles are tender.
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