Homemade Chicken and Noodles

Combine 3-1/2 cups flour and salt in a large mixing bowl.  Make a well in center of dry mixture.  Combine milk, eggs, water and shortening in a separate small bowl.  Add to dry mixture, mixing well.

Lightly flour kneading surface with remaining flour.  Turn dough out onto floured surface.  Knead until dough is smooth and elastic, about 8 to 10 minutes.  Cover and let dough rest for 10 minutes.

Divide dough into 8 equal portions.  On a lightly floured surface, roll each portion until about 1/16-inch thick.  Let stand, uncovered, about 20 minutes.  Cut into 1/4-inch-wide strips.

Transfer noodles to large towel or sheet.  Let noodles dry overnight or until completely dry.  Transfer dry noodles to an airtight container.

In a large stockpot, combine water and chicken base; season with salt.  Rinse chicken; remove any unwanted organs. Add chicken to water and bring to a boil.  Reduce heat and simmer, covered, about 1-1/2 hours or until chicken is tender and falls off the bone.  Remove chicken, reserving broth, and set aside to cool.  Cut into bite-size pieces, discarding bones and skin.

Boil noodles in reserved chicken broth for about 10 minutes or until tender.  Add chicken.  Season with more chicken base, salt and pepper, if desired.

Test Kitchen Tip: To thicken chicken and noodles, combine cornstarch and cold water, then add to hot mixture until desired consistency is reached.