Here is another recipe from cousin Millie Frances McMenus Ikerd, who lived on Route 66 in Conway, Missouri. I visited her several times before she passed away. I think she was 90. She sewed and made lovely children’s clothing for her neighbors, and she was a marvelous cook. This is her recipe for Chicken and Noodles, and she told me that she always made this when her family came home, making at least four time the amount listed here. She also took this dish to her church dinners at the Twlight Church which was just up the road from her house.
CHICKEN and NOODLES
Boil one large chicken and remove meat from the bone, shredding the larger pieces. “Make sure there is plenty of broth” after boiling.
Mix 2 or 3 eggs, 3/4 cup water, 2 tablespoons oil, and 1 teaspoon salt. Add flour, and keep adding flour until you have a “real stiff” dough. Pinch small balls off the dough and roll very thin, cutting into 1/2 inch strips. Drop the strips into boiling chicken broth, and then add the chicken once all noodles are in the broth.
She gave me no other instructions, and I’ve had to make this a few times to get it right. The noodles do need to cook a few minutes in the broth before adding the chicken, but once done, it’s wonderful!