From Judy Long.
Judy's chicken and noodles are fantastic! This is an old fashioned recipe that takes patience to make. It features a stiff dough rolled like jelly cake and cut thin for noodles. This is the real deal!
3 Large eggs
1 tablespoon salt
3½ cups of all-purpose flour
3 pound whole chicken
8 cups of water
2 tablespoons chicken base
Place eggs and salt into a mixing bowl, beat with a fork until well mixed. Gradually add 2½ cups of flour, stirring with a fork, forming a ball. Place ½ cup of flour onto a pastry sheet then place dough onto flour. Knead dough and flour together until dough is stiff.
Use ½ cup of flour on surface and on top of dough and roll with a marble rolling pin until dough is approximately 20 inches in diameter. Roll dough firmly and slice noodles to thickness desired. Remember, when the dough cooks it will swell. Set aside noodles until chicken broth is prepared and at a medium boil.
Rinse chicken. Place chicken, chicken base, and water in crock pot. Set on high and cook chicken until tender. Remove chicken from crock pot and set aside. Transfer chicken broth into a 4-quart pot. Remove meat from cooked chicken and place into broth. Bring broth to a medium boil. Add noodles slowly and stirring occasionally. This will prevent noodle from sticking together. When the noodles begin to float to the top, reduce heat to medium low, stirring throughout cooking time -- approximately 15 minutes or until noodles are tender.