Ingredients
1 broiler/fryer chicken (3 to 4 pounds), cut up3 cups water1 medium onion, chopped1/2 cup chopped green pepper1 celery rib, sliced3 garlic cloves, minced1 teaspoon chicken bouillon granules1/2 teaspoon salt1/4 teaspoon pepperNOODLES:1 cup all-purpose flour1/2 teaspoon salt1/4 cup egg substitute2 tablespoons fat-free milk1 tablespoon minced chives, optional1 teaspoon minced fresh parsley, optional
Preparation
Place the first nine ingredients in a Dutch oven; slowly bring to a boil. Reduce heat; skim foam. Cover and simmer for 1 hour or until chicken is tender. Refrigerate broth and chicken for several hours or overnight.
For noodles, in a small bowl, combine flour and salt. Make a well in the center. Beat egg substitute and milk; pour into well. Stir together, forming a dough. Turn dough onto a floured surface; knead 8-10 times. Roll into a very thin rectangle. Dust top of dough with flour. Roll up jelly-roll style. Cut into 1/4-in. strips. Unroll noodles; allow to dry for at least 1 hour.
Skim fat from the broth. Strain broth and return to pan, discarding vegetables. Discard chicken skin. Bone and cube chicken when cool enough to handle; discard bones and set chicken aside.
Bring broth to a boil. Add noodles slowly; cook for 2-5 minutes or until tender. Add chicken; heat though. Garnish with chives and parsley if desired.
