4 cups low-sodium chicken stock
1 1/2 cups water
1/2 cup onion, finely chopped
1 cup celery, chopped
2 cups carrots, diced or cut into coins
1/2 teaspoon pepper
1/4 teaspoon poultry seasoning
Salt to taste
1 tablespoon dried parsley or ½ cup fresh
3-4 chicken breasts, diced into ¼-inch pieces
2 cups all purpose flour
2 egg whites or 1 whole egg
3/4 teaspoon salt
About 1/4 cup milk
Place stock, water, onions, celery, carrots, pepper, poultry seasoning, salt, parsley and chicken in slow cooker and stir to combine. Cook on high at least 6 hours or low for 10-12 hours. Stir occasionally if possible.
For the noodles: In mixing bowl or directly on cutting board or counter top combine flour, egg whites, salt and enough milk to produce a slightly sticky ball of dough.
Flour a flat surface and roll out dough to 1/5- inch thickness. (Dough will be elastic and spring back, but keep working it until it is thin enough.) Dust dough with flour and pat it in. Cut noodles to desired width or into very small, decorative shapes. For ribbons, a pizza wheel is useful.
Cover cut noodles with a sheet of waxed paper and let rest 3 to 4 hours or longer. About 30 minutes before serving drop them into boiling water for 10-12 minutes. Drain and toss into soup.
Serves eight to 10.
Nutrition values per serving: 230 calories, 1.5 g fat (0 saturated), 31 g carbohydrates, 2 g fiber, 22 g protein, 45 mg cholesterol, 1,040 mg sodium.