Ingredients

The following ingredients have 12 Servings
  • 2 1/4 cups all-purpose flour
  • 2 large eggs
  • 1/2 cup milk
  • 2 tablespoons unsalted butter, melted
  • pinch of salt
  • 4 skinless, boneless chicken breasts
  • 10 cups chicken broth
  • 4 medium Russett or Yukon Gold potatoes, peeled and diced
  • 3 medium carrots, peeled and diced
  • 2 stalks celery, sliced
  • 1 medium sweet onion, peeled and quartered
  • bay leaf
  • salt & pepper
  • parsley for garnish (optional)

Instruction

  • In a large stockpot, bring chicken broth, chicken, and bay leaf to a boil. Reduce heat and simmer 35 minutes or until chicken in cooked through and shreds easily.
  • Meanwhile, for the noodles, blend egg, milk, and melted butter in a large bowl. Add flour and pinch of salt and mix until combined and a dough forms.
  • Place a generous amount of flour on a surface and the dough and roll out to 1/8" thickness.
  • Cut the dough into 2 by 2 inch squares with a pizza cutter. Lay thenoodles on a floured plate, cover, and set aside.
  • Once chicken in finished cooking remove to a large bowl and shred with two forks. Return chicken to the pot.
  • Add potatoes, carrots, celery, and onion to the pot and stir. Simmer 10 minutes uncovered.
  • Increase the heat to bring the broth to a rapid boil. Add noodles one by one (they will stick together if you don't add one by one or you do not add at a rapid boil.)
  • Once all noodles are added, reduce heat and simmer an additional 20 minutes.
  • Remove bay leaf with a slotted spoon and season to taste with salt and pepper. Serve garnished with parsley if desired.