Ingredients Jump to Instructions ↓

  1. 1 broiler/fryer chicken (3 to 4 pounds), cut up

  2. 3 cups water

  3. 1 medium onion, chopped

  4. 1/2 cup chopped green pepper

  5. 1 celery rib, sliced

  6. 3 garlic cloves, minced

  7. 1 teaspoon chicken bouillon granules

  8. 1/4 teaspoon pepper NOODLES:

  9. 1 cup all-purpose flour

  10. 1/2 teaspoon salt

  11. 1/4 cup egg substitute

  12. 2 tablespoons fat-free milk

  13. 1 tablespoon minced chives, optional

  14. 1 teaspoon minced fresh parsley, optional

Instructions Jump to Ingredients ↑

  1. Place the first nine ingredients in a Dutch oven; slowly bring to a boil. Reduce heat; skim foam. Cover and simmer for 1 hour or until chicken is tender. Refrigerate broth and chicken for several hours or overnight. For noodles, in a small bowl, combine flour and salt. Make a well in the center. Beat egg substitute and milk; pour into well. Stir together, forming a dough. Turn dough onto a floured surface; knead 8-10 times. Roll into a very thin rectangle. Dust top of dough with flour. Roll up jelly-roll style. Cut into 1/4-in. strips. Unroll noodles; allow to dry for at least 1 hour. Skim fat from the broth. Strain broth and return to pan, discarding vegetables. Discard chicken skin. Bone and cube chicken when cool enough to handle; discard bones and set chicken aside. Bring broth to a boil. Add noodles slowly; cook for 2-5 minutes or until tender. Add chicken; heat though. Garnish with chives and parsley if desired. Yield: 4 servings.


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