This is a very special family recipe. As kids we could choose whatever we wanted for our birthday dinner. For years this was our choice. It’s a simple, warming meal that the kids can help make. My favorite way to eat it is with a tablespoon of canned, chopped jalapenos.

Broth
My mom puts a whole chicken in water and lets it simmer all day. Then she pulls the chicken out, removes the meat and adds it back to the broth.
I buy the rotisserie chicken meat that’s already removed from the bone at Costco (best find ever!) and add that to 6 cups of chicken stock. I let it simmer on low for several hours. It’s almost as good as my mom’s and a lot less work.

Noodles
6-8 eggs (depending on how many you are cooking for. I used 8)
1 tsp salt
Flour

Put the eggs and salt in a large bowl  and beat well. Slowly add flour and stir until a dough starts to form. It usually takes about 4-5 cups. If you add too much flour and your dough is stiff just sprinkle in a little bit of water and knead it through. Once you have a firm but not stiff dough, turn it onto a well-floured surface and knead it well. Then roll it out until the dough is about 1/4 inch, this will be a really good work out for your arms. 🙂 Sprinkle the dough lightly with flour and then begin at one end and roll the dough up (like cinnamon rolls). Once you have a big roll, take a sharp knife (or the electric knife you only ever use for carving the turkey) and slice the roll in to VERY thin slices. It will look like you have little mini cinnamon rolls. Check your first few cuts by unrolling the noodle to see how thick it is. Remember they will thicken up as they cook. As you cut pause often to unroll the noodles and toss them with flour so they don’t stick together. This is the part that the kids love doing. Once all the noodles are cut and unrolled bring the broth to a gentle boil and slowly add the noodles, stirring often so they don’t clump together. Allow broth and noodles to boil for about ten minutes. Enjoy!