Chicken Soup with Stuffed Noodles

Ingredients: 
·      1 broiler-fryer chicken, cut into pieces
·      2 1/2 litres water
·      2 teaspoons salt
·      1/4 teaspoon pepper
·      4 medium carrots, sliced
·      2 stalks of celery, sliced
·      1 medium onion, diced
·      Noodles:
·      1 1/4 cups all-purpose flour
·      1 teaspoon salt
·      1 egg
·      5 tablespoons water
·      1 teaspoon vegetable oil
·      Filling:
·      2 eggs
·      1 1/4 cups seasoned bread crumbs
·      3 tablespoons butter or margarine, melted
 
Preparation Method: 
1. Place chicken, water, salt and pepper in a large soup kettle.
2. Cover and bring to a boil; skim fat.
3. Reduce heat; cover and simmer 1-1/2 hours or until chicken is tender.
4. De-bone chicken and cut into chunks; return to broth.
5. Meanwhile, for noodles, mix flour and salt in a medium bowl.
6. Make a well in the center.
7. Beat together the egg, water and oil; pour into well.
8. Stir together, forming a dough. Turn dough onto a floured surface; knead 8-10 times.
9. Roll into a 16-in. x 12-in. rectangle.
10.Combine filling ingredients; mix well.
11.Sprinkle over dough to within 1/2 in. of edge; pat down.
12.Moisten edges with water.
13.Roll up jelly-roll style from long end; cut into 1/2-in slices.

      14.  Add noodles to gently boiling soup and cook  for 6-8 minutes or until tender.

Chef's Name: 
Rehana Khambaty