Ingredients
- 3 lbs chicken breast tenders
- 1 onion chopped
- 3 large potatoes, peeled and cut into bite sized chunks
- 4 carrots, peeled and sliced into 1/4 inch slices
- 1/2 tsp
- 7 teaspoons Better than Bouillon roasted chicken base
- 7 cups water
- 2 1/2 c flour
- 3/4 stick butter, softened
- 1/3 c (approximately) milk
- salt and pepper to taste
- 1 egg
Instructions
- Cook chicken and chop into bite-sized pieces. Set aside.
- In a large mixing bowl, blend the flour, egg, milk, butter and salt and pepper by hand.
- Make sure the dough is the right consistency. If it is too sticky, add more flour. If it is too dry, add a bit more milk.
- Flour your surface.
- Roll out dough to 1/4 inch thick.
- Cut into 1 inch squares
- Add Better than Bouillon to 7 cups a water. Bring to a boil.
- Add the carrots, onion, and potatoes to the boiling broth.
- While it is boiling, place the noodles in the broth. Stir after adding noodles a few at a time, to prevent clumping.
- Cover and cook at medium-low for 45 minutes.
- Add cooked chicken, cover, and cook for another 15-20 minutes.
- Serve with fresh parsley as a garnish.
