Egg Noodles In Chicken Broth Recipe

• 3 c. all purpose flour
• 4 Large eggs, with 1/2 egg shell of water for each egg
• 1 or possibly 2 teaspoon salt
• 1 teaspoon baking pwdr, this is optional

1. In order to make sufficient noodles for say, ten people, I cook one cut up stewing hen very slowly in about 3 qts of water, some salt and pepper.
2. When the chicken is done, not falling off the bone, I remove the chicken from the broth and while it is cooling I make egg noodles to put into the broth.
3. If your hen is very fat let the broth cold and remove about 2/3 of the fat and throw away.
4. For myself I always remove a lot of the fat because I think it is better for ones health to cut down on fats.

flour, eggs, salt, baking pwdr

Taken from cookeatshare.com/recipes/egg-noodles-in-chicken-broth-34009 (may not work)