Ollie’s Chicken and Noodles

Ollie was ‘noodling’ around with a whole chicken one day, trying to figure out something different for dinner. When you play with as many recipes as I do, you’d think I wouldn’t have any trouble.

The problem is, these things tend to overlap sometimes and you create a high-breed.

Here it is;

Ollies Chicken and Noodles 

Ingredients: 

1  3 pound whole chicken, sectioned

4 stalks celery, diced

1 carrot, shredded

1 onion, chopped fine

Black pepper to taste

3  1 QT cans chicken broth

2 eggs, beaten

1 cup warm water

2 tbsp vegetable oil

1 tsp salt

3 cups flour

Directions:

In a large stock pot, combine chicken, celery, carrot, onion and pepper.  Add broth and bring to a boil.

Cover and reduce heat. Simmer until chicken is falling off the bone, about an hour.

While this is cooking, take a large bowl and combine eggs, water, oil, salt and enough flour to make a stiff dough.

When chicken is done, strain the stock, keeping the meat, celery and carrots. Return to pot and bring back to a boil.

Make noodles by cutting dough into small ribbon like pieces and dropping them in the boiling stock. (use scissors)

Noodles will float when they are done.