Chicken and egg noodles

3 servings

Ingredients

Quantity Ingredient
2 eaches Eggs, beaten
2 quarts Water
6 tablespoons Chicken gravy mix
1 cup Chicken, chunked
1 cup Onion, diced
1 cup Celery, diced
1½ cup Flour (about)
1 cup Carrot, chopped
1 tablespoon Parsley, dried
1 teaspoon Rosemary, crushed
1 tablespoon Season salt

Directions

EGG NOODLES

SOUP

Combine eggs and flour. Add additional flour if needed to make stiff, smooth dough. Roll out and cut into strips, set aside to dry. Note: General rule of thumb; 1 egg per person plus as much flour as can be worked into it.

Combine rest of ingredients in slow cooker and cook on low 5-6 hours or until vegetables are tender. Add noodles to soup and cook additional 3-4 hours or until noodles are tender.

Notes: When I have it, I substitute home made chicken stock for the water and chicken gravy mix. Also, sometimes just use chicken bullion cubes instead of the gravy mix. Also can be cooked on the stovetop but watch carefully it doesn't stick as the noodles will soak up a lot of broth.

Created by Dorothy Flatman

Submitted By DOROTHY FLATMAN On 03-16-95

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