• 1 3-4 pound whole chicken
  • 1-2 teaspoons kosher salt
  • 2 cups all purpose flour
  • 4 large eggs
  • 1 teaspoon salt
  • 1 teaspoon vegetable oil
  • Fresh parsley, for garnish


  1. Remove giblets from the chicken. Rinse under cold water and place in a Dutch oven or heavy saucepan over medium high heat. Add enough water to cover, and a teaspoon or two of kosher salt.
  2. Bring pot to a boil, reduce heat to a simmer, and allow chicken to simmer for about an hour, or until tender. As the chicken cooks, skim any foam from the broth and discard.
  3. In a large mixing bowl, mix the flour and additional teaspoon of salt. Add the vegetable oil and eggs, stirring well to make a stiff dough. Knead dough for about 10 minutes or until smooth and elastic. Cover dough and allow it to rest about 10 minutes.
  4. Divide dough in half. On a lightly floured surface roll each dough half to about 1/8 inch thick. Sprinkle the dough with flour on top, lightly roll it into a cylinder, and cut ½ inch wide noodles from the roll. Toss noodles lightly with additional flour to prevent them from sticking together. Repeat with second half of the dough.
  5. Remove the chicken from the broth and allow it to cool for about 10-15 minutes, or until cool enough to handle. Remove the skin and pick the meat from the bones. Shred the chicken and return the meat to the broth.
  6. Bring the broth back to a boil, drop in the fresh noodles a few at a time, and allow to simmer for about 10 minutes or until noodles are tender. Sprinkle with fresh parsley and serve.

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