_6 servings_
1 cup flour
1 egg or ¼ cup egg yolks (3 or 4 yolks), slightly beaten
1 tablespoon half-and-half or table cream
1½ teaspoons salt
¾ teaspoon poultry seasoning
Pepper, as desired
5 cups chicken broth
3 cups cubed cooked chicken (p. 29)
Paprika
Parsley
Combine first three ingredients thoroughly and form into a ball. Do not
knead. Divide into two parts. Roll each part on lightly floured surface
until paper thin. Allow dough to dry 5 to 10 minutes.
With a thin sharp knife, cut dough into strips of desired width and
length.
Add seasonings to broth; bring to a boil. Add noodles and boil 9 to 12
minutes, or until tender. Add chicken and continue cooking only until
chicken is hot. Sprinkle with paprika and garnish with parsley.
NOTE: One chicken bouillon cube and 1 cup of water may be used for each
cup of broth; decrease salt to taste.
_Timesaver_
Use 1½ cups uncooked packaged noodles instead of making noodles.
_Menu suggestion_
Serve with broccoli, tossed vegetable salad, and brownies.