Chicken And Noodles
|Whole chicken||1 , cut into pieces|
|Yellow food coloring||3 Drop|
|Flour||3 Cup (48 tbs)|
|Salt||1 1⁄2 Teaspoon|
|Cold water||1 Cup (16 tbs)|
|Canned cream of chicken soup||10 Ounce|
Place the chicken in a kettle with enough water to cover; bring to a boil.
Reduce heat and simmer for 30 minutes to an hour or until tender.
Remove from heat.
Remove the chicken from the broth; add the food coloring to the broth.
Chop the cooled chicken, discarding the skin and bones.
Combine the flour, salt and eggs in a bowl.
Add the water a little at a time, mixing with a fork until the mixture forms a ball.
Roll 1/8 inch thick on a floured board and cut into 1/2 inch wide noodles; let dry.
Bring the chicken broth to a boil.
Add the cream of chicken soup and mix well.
Stir in the chicken and noodles.
Simmer for 20 minutes or until noodles are tender.