Add stock and bouillon and bring to a simmer for about 10 minutes, until chicken is fully cooked. Remove chicken and shred with two forks. Return to the pot. Stir in egg noodles, salt, pepper and ...

Discovered in an old recipe book, this chicken soup brings a unique flavor that everyone in the family will love. Quick and easy to make, it’s the perfect dish for any day, especially when time is ...

While chicken is cooking, make noodles. In a large bowl, combine eggs, water, oil, salt and enough of the flour to make a stiff dough. Strain chicken stock, reserving meat, celery and carrots.

Well, this recipe reminds me of that old recipe I used to stand over the stove taking an hour to cook. I'd sit down to dinner all sweaty and smelling like chicken and pasta water.

1 cup chopped carrot. 1 whole onion, halved. 1 cup chopped onion. 2 boxes low-sodium chicken stock. 1 bag of egg noodles (12-16 oz.) 2 tbsp fresh parsley chopped fine or 1 tbsp dried parsley leaves ...

Instant pot method: Add the whole chicken and whole veggies and two boxes of chicken stock to the crockpot if it holds that much liquid. (Mine is 8 qt.) Pressure cook for 75 minutes. Slow release.

While chicken is cooking, make noodles. In a large bowl, combine eggs, water, oil, salt and enough of the flour to make a stiff dough. Strain chicken stock, reserving meat, celery and carrots.