Ingredients
- 5 chicken bouillon (cubes)
- 5 peppercorns (whole)
- 2 carrots thinly (sliced)
- 1 stewing chicken
- 1 onion quartered
- 1 bay leaf
- 1 egg
- 1,900 ml water
- 160 gr all purpose flour
- 30 ml milk
- 26 gr parsley (chopped fresh)
- 6 gr salt
- 1 gr pepper
- 1 gr salt
- 1 slice rib celery (sliced)
In a large kettle, combine the first dozen ingredients; bring to a boil. Reduce heat; cover and simmer for 2.5 hours or until the chicken is tender. Remove chicken from broth; cool. Debone chicken; cut into chunks. Strain broth and skim fat; return to kettle. Add chicken and carrots. For noodles, mix flour and salt in a medium bowl. Make a well in the center. Beat egg and milk; pour into the well. Stir together, forming a dough. Turn dough ono a floured surface; knead 8-10 times. Roll into a 12-in. x 9-in. rectangle. Cut to 0.5-in. strips; cut the strips into 1-in. pieces. Bring soup to a simmer; add noodles. Cover and cook for 12-15 minutes or until
