Food & Wine


It's goin' around, and by "it", we mean every form of horrible winter sickness, from sniffles to flu. This week, we'll offer recipes that will soothe the sick souls of the people you need to feed. The recipe for this easy-on-the-soul dish comes from


1 (2 to 3 lb.) whole chicken, cut into pieces

4 stalks celery, diced

Celery tops

1 carrot, shredded

1 onion, halved, unpeeled

Ground black pepper to taste

3 containers (32 oz. each) chicken broth


2 eggs, beaten

1 cup warm water

2 tablespoons vegetable oil

1 teaspoon salt

3 cups all-purpose flour


In a large pot over medium heat, combine chicken, celery and their tops, carrot, onion and its peel, and pepper. Pour broth over and bring to a boil. Cover, reduce heat and simmer until chicken is tender and falls from the bone, about 45 minutes.

While chicken is cooking, make noodles. In a large bowl, combine eggs, water, oil, salt and enough of the flour to make a stiff dough.

Strain chicken stock, reserving meat, celery and carrots. Pull meat from bones and return strained stock and meat, celery and carrots to pot. Bring to a boil. Make noodles by cutting dough from a broth-dipped spoon or using scissors or your fingers to make small noodles and dropping them in the boiling water. When the noodles rise to the surface they are done.