Eritrean Noodles in Broth - Capelli d'Angelo in Brodo

Serving: 1

Ingredients:

1 Whole Chicken, in 8 pieces

1/2 Teaspoon Cloves

1 Medium Onion, chopped

1 Clove Garlic, chopped

2 Medium Parsnip, chopped

1 Can Tomatoes, chopped

1 Bunch Parsley, chopped

1 Medium Bay Leaf

1 Large Egg, beaten

1/2 Teaspoon Salt

12 Cups Chicken Broth

1 Pound Angel Hair Pasta, cooked

Cooking Instructions:

Place chicken in broth and bring to a boil. Add cloves, onion, garlic, parsnips, tomatoes, parsley and bay leaf. Simmer for 2 hours. Remove bay leaf and shred chicken. Add chicken back to the pot. Remove 1/2 cup of the broth and stir into the eggs. Add egg mixture back to the broth along with the salt. Simmer for 5 minutes. Place noodles in bowl and ladle on some of the broth and serve.

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