Chicken and Noodles
Ingredients
2 lbs chicken, cooked3 cans chicken broth
3 chicken bouillion cubes
salt and pepper to taste
1 med onion
3 eggs
flour
Instructions
Cut cooked chicken into pieces and add all ingredients except eggs and flour. Mix eggs and enough flour together until it can be rolled out like pie dough. Use flour on surface to roll out. Use pastry or noodle cutter to cut into noodles.Add to chicken mixture and cook until noodles are tender. If you have broth from cooking chicken, use it instead of the canned. You may need to add water.
Note: Helen did not specify a size for the cans of broth because, she says, the amount would depend on the amount of noodles the cook is making.
In making the noodles, she says to use adequate flour to make the dough stiff enough to roll out. The Joy of Cooking cookbook egg noodle recipe calls for 2 large whole eggs and 2 large egg yolks with 1 1/2 cups flour.
For Beef and Noodles: Substitue beef in place wherever chicken is mentioned in above recipe.