Wednesday, September 3, 2008

2 pounds boneless, skinless chicken breasts, cut into 1 inch cubes
2 stalks celery, finely diced
4 carrots, sliced
1 cup frozen peas
1/2 of a large onion, finely diced
1/4 tsp ground black pepper
8 cups water + 8 tsp chicken buillion or (2) 32-ounce containers chicken broth
2 eggs, beaten
1 cup warm water
2 tablespoons vegetable oil
1 teaspoon salt
3 to 3 1/2 cups all-purpose flour

1. In a large pot over medium heat, combine chicken, celery, carrots, peas, onion and pepper. Pour broth over and bring to a boil. Cover, reduce heat and simmer until chicken is very tender, about one hour.
2. While chicken is cooking, make noodles. In a large bowl, combine eggs, water, oil, salt and enough of the flour to make a stiff dough.
3. Roll out dough on a lightly floured surface until very thin, and cut into 1-inch strips with a pizza cutter. Bring chicken mixture to a boil, and drop noodles into the boiling chicken stock. When the noodles rise to the surface they are done.