INGREDIENTS

* 1 broiler/fryer chicken (3 to 4 pounds), cut up
* 3 cups water
* 1 medium onion, chopped
* 1/2 cup chopped green pepper
* 1 celery rib, sliced
* 3 garlic cloves, minced
* 1 teaspoon chicken bouillon granules
* 1/2 teaspoon salt
* 1/4 teaspoon pepper
*
* 1 cup all-purpose flour
* 1/2 teaspoon salt
* 1/4 cup egg substitute
* 2 tablespoons fat-free milk
* 1 tablespoon snipped chives
* 1 teaspoon minced fresh parsley

Method

1. Place the first nine ingredients in a Dutch oven; slowly bring to a boil. Reduce heat; skim foam. Cover and simmer for 1 hour or until chicken is tender. Refrigerate broth and chicken for several hours or overnight.
2. For noodles, combine flour and salt in a small bowl. Combine egg substitute and milk; stir into flour mixture. Mix until well blended. Shape into a ball; knead on a lightly floured surface for 4-5 minutes. Roll out into a paper-thin rectangle. Dust top of dough with flour. Roll up jelly-roll style. Using a sharp knife, cut into 1/4-in. slices. Unroll noodles; allow to dry for at least 1 hour.
3. Skim fat from the broth. Strain broth and return to pan, discarding vegetables. Discard chicken skin. Bone and cube chicken; discard bones and set chicken aside. Bring broth to a boil. Add noodles slowly; cook for 2-5 minutes or until tender. Add chicken; heat though. Garnish with chives and parsley if desired.