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“I posted a few of my Mom's recipes in the community forum My Mom's best Meal and was asked by Bergy to posted them on Zaar. I had to measure out the ingredients to get the amounts because my Mom "eyed" everything. I didn't include the time it takes for me to prepare the noddles or to roll them out and the rest of the times may be off a little as well because i haven't timed how long it takes for the dish to re heat for serving.”

Ingredients Nutrition


  1. Put chicken into a 6 quart pan and cover with water.
  2. Add salt ( you can add up to 2 tablespoons salt but that is a little to much salt for me.)
  3. Boil chicken until tender about 1 hour. Remove chicken from bones.
  4. Set aside.
  5. Cool broth and skim off fat.
  6. The Noodles: Combine eggs, milk and salt.
  7. Add flour to make a stiff dough.
  8. Roll dough very thinly on a floured surface.
  9. Let noodles rest for 20 minutes.
  10. Roll dough up loosely and cut into 1/4 inch thick slices.
  11. Unroll slices and lay out flat.
  12. Let dry for 2 hours.
  13. Bring broth to a rolling boil again.
  14. Drop in the a few noodles at a time into the boiling broth.
  15. When the last noodle is dropped start cooking time.
  16. Cook for about 6 minutes.
  17. Take pan off heat and return the deboned chicken to the broth.
  18. Stir gently.
  19. Place lid on pan and refrigerate for 1 hour.
  20. Rewarm the dish without bringing it to a boil before serving.

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