Chicken And Noodles

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

Ingredients

• Servings: 12
• 5 -6 chicken thighs
• water
• 2 -3 chicken bouillon cubes
• 10 large eggs
• flour, enough to form a dough (see note about dough)
• 2 -3 chicken bouillon cubes
• 1 -3 teaspoon cornstarch, heaping
• water

Recipe

• 1 for the stock:.
• 2 in a large stockpot, place chicken thighs in water. leave about a 2-3 inch space from top of the pan.
• 3 add bouillon cubes.
• 4 bring to a boil, cover and reduce heat to medium.
• 5 allow chicken to cook throughly.
• 6 when it's done, remove chicken from stock and pull the meat off the bone discarding skin and bones.
• 7 strain broth.
• 8 you can refrigerate the broth if you need to.
• 9 for the noodles:.
• 10 in a large bowl combine eggs and flour.
• 11 when dough is ready, roll out on a floured surface to desired thickness. remember that these will expand when you cook them so you want them to be pretty thin when rolling.
• 12 when rolled, use a pizza cutter to cut out 1/4 to 1/2 inch strips the length of the dough.
• 13 once you have them cut length wise, cut them width wise to make normal noodle length.
• 14 *note: you don't want this dough to be wet. you want to add enough flour that it's pliable and easy to roll out. i can't give you an exact amount because it changes each time i make the noodles.
• 15 *note 2: make sure that the noodles stay covered pretty well in flour when cutting or they will stick together.
• 16 putting it all together:.
• 17 bring broth back to a boil.
• 18 add noodles, reduce heat to medium and cook until al dente.
• 19 add 1 heaping tsp cornstarch to a bit of water and mix until cornstarch is dissolved. add this mixture to your noodles and stir well.
• 20 add the extra bouillon cubes and stir well.
• 21 let cook 15 minutes, stirring occasionally.
• 22 if desired thickness is not reached yet, repeat the cornstarch until you reach it.