1 5-pound chicken
1/2 c noodles
1 c fresh young corn
2 raw (or chopped, hard-boiled) eggs
1 t chopped parsley
salt & pepper to taste Cut up the chicken and stew in water to cover
until tender. Take the chicken from the kettle and set aside the legs and breast for future pot pie. Cut up the rest of the meat and return to the kettle. There should be a quart or more of the stock.
To make the noodles:
2 eggs flour to stiffen
1/4 t salt
1 T cold water Mix the beaten eggs with sifted flour and salt, adding water to make paste. Roll out very thin on floured board, roll up like a jelly
roll and slice across, very thin, with a sharp knife. Measure about 1/2 c if noodles and unroll them as they are dropped into the soup. Boil together for 5 minutes. Add corn, boil 3 minutes longer. Stir in the eggs (raw
eggs add more flavor but use chopped hard-boiled eggs if you prefer), add parsley and seasoning. Serve with slices of home-baked bread. |
