Chicken Soup With Stuffed Noodles |
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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 10 |
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From a TOH pasta magazine. Ingredients:
1 broiler-fryer chicken, cut up (3 to 3 1/2 pounds) |
2 1/2 quarts water |
2 teaspoons salt |
1/4 teaspoon pepper |
4 medium carrots, sliced |
2 celery ribs, sliced |
1 medium onion, diced |
1 1/4 cups all-purpose flour |
1 teaspoon salt |
1 egg |
5 tablespoons water |
1 teaspoon vegetable oil |
2 eggs |
1 1/4 cups seasoned bread crumbs |
3 tablespoons butter, melted |
Directions:
1. .Place chicken, water, salt and pepper in a large soup kettle. Cover and bring to a boil; skim fat. Reduce heat; cover and simmer 1 1/2 hours or until chicken is tender. Remove chicken; allow to cool. Add vegetables to broth; cook until tender. Debone chicken and cut into chunks; return to broth.
2. Meanwhile, for noodles, mix flour and salt in a medium bowl. Make a well in the center. Beat together the egg, water and oil; pour into well. Stir together, forming a dough. Turn dough onto a floured surface; knead 8-10 times. Roll into a 16 inch x 12 inch rectangle.
3. Combine filling ingredients; mix well. Sprinkle over dough to within 1/2 inch of edge; pat down. Moisten edges with water. Roll up jelly roll style from long end; cut into 1/2 inch slices. Add noodles to gently boiling soup and cook for 6-8 minutes or until tender.
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