|Empire Kosher Chicken Cookbook|
|by Katja Goldman|
Rated number one in taste in the New York Times and the Boston Globe, Empire Kosher chicken is what great cooks all across the country know to buy...
1 - 10 of about 830 for chicken egg noodles
Boil chicken breast in water ... stock (broth). Cook noodles in the broth ... oven 20-30 minutes until bubbly. Freezes well ahead of time and after baking.
Cook egg noodles. Drain and ... mix well. Add chicken soup and milk ... bake for 1/2 hour on 375 degrees. If you have any left over chicken, add to noodles.
In order to make enough noodles for say, ten ... pepper. When the chicken is done, not ... cooling I make egg noodles to put ... to keep stirring occasionally.
Place chicken in pot; cover ... doesn't scorch. Add egg noodles by dropping from ... mixer until smooth. If mixture is too thin, add a little more flour.
In a large ... 4 or 5 chicken breasts with the ... of your favorite egg noodles or dumplings. (I ... the other ingredients to thicken the broth. Serves 6.
Remove skin from chicken and place in ... Pour mixture over chicken in pan and bake, uncovered at 350 degrees for 1 hour. Serve with cooked egg noodles.
Boil and debone chicken. Beat eggs, add salt ... boiling chicken broth. When almost tender, add chicken and reduce heat and simmer about 10 to 15 minutes.
Mix 3 eggs with 2 cups ... strips. Rinse 2 chicken breasts and place ... and add 2 diced potatoes. Cook 20 minutes. Add noodles and cook 10 minutes more.
Work eggs into flour until ... (several hours). Cut into strips and drop into boiling chicken broth and let cook until noodles are tender. Add lean chicken.
Mix egg yolks, water and ... 30 minutes or more, if needed. Roll up and cut in thin strips. Shake out to dry. Can be stored frozen or cooked immediately.
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