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Chicken And Egg Noodles - Crockpot
| Ingredients | |||
| 2 | each | eggs, beaten | |
| 1 1/2 | cup | flour (about) | |
| 2 | qt | water | |
| 3/8 | cup | chicken gravy mix or 1 tb chicken soup base or bouillon | |
| 1 | cup | chicken, chunked | |
| 1 | cup | onion, diced | |
| 1 | cup | celery, diced | |
| 1 | cup | carrot, chopped | |
| 1 | teaspoon | rosemary, crushed | |
| 3 | teaspoon | season salt | |
| 1 | each | garlic clove, minced | |
Directions: | |||
| Combine eggs and flour. Add additional flour if needed to make stiff, smooth dough. Roll out and cut into strips, set aside to dry. Note: 1 egg per person plus as much flour as can be worked into it. Combine rest of ingredients in slow cooker and cook on low 5-6 hours or until vegetables are tender. Add noodles to soup and cook additional 3-4 hours or until noodles are tender. Note: Can substitute home made chicken stock for the water and chicken gravy mix. Also, sometimes just use chicken bullion cubes instead of the gravy mix. Also can be cooked on the stovetop but watch carefully it doesn`t stick as the noodles will soak up a lot of broth. | |||
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