She said the soup recipe was her own but that she learned how to make the noodles from her mother. RIP Dorothy.
4 pounds chicken backs, necks, and wings, or a 3- to 4-pound whole frying chicken, cut up
4 quarts cold water
3 ribs celery with leaves, chopped
1 large onion, chopped
In a large stockpot, add chicken and water. Bring to a boil on medium-low heat, then cook for 15 minutes; skim. Add vegetables, cover, and simmer for 2 hours. Discard chicken parts. (If using whole chicken parts, remove and refrigerate to use in another dish.) Strain stock and chill for 6 hours, or up to 2 days. Skim fat and simmer for 30 minutes. Can be cooled and frozen if not used immediately.
Makes about 8 cups of stock.
1/2 teaspoon salt
1 cup all purpose or bread flour (bread flour is best)
1/4 cup water
In a small bowl, beat eggs with salt. In a large bowl, pour flour and make a well in center. Mix in eggs gradually. Add water 1 teaspoon at a time. Knead until smooth and elastic, adding more flour or water if necessary. Divide dough into thirds. Roll out one part at a time on pastry cloth into a thin rectangle and let dry a bit. Fold dough lengthwise into thirds and cut into noodles with a sharp knife. Separate noodles and place on tea towels. Let dry completely. Freeze in airtight container or plastic bags if not to be used immediately.
Makes 4 servings.*
While noodles are drying, cook 2-3 chicken breasts until tender; remove meat from bones. Add noodles and chicken to boiling stock. Cook for 20-25 minutes or until tender.
*If you wish to double the noodle recipe, do not simple double in ingredients. For a larger batch of noodles, use 3 egg yolks and 1 whole egg plus 1 teaspoon salt, 2 cups flour, and 1/2 cup water. Makes 8 servings.
Note: Noodles can be broken into smaller pieces, if desired.