How to make it

  • Make broth by combining six quarts of water
  • Add vegetables, bay leaves and chicken
  • Bring to a boil and simmer for at least an hour
  • Meanwhile prepare the dry rub for thie chicken
  • Mix salt, garlic powerder, basil, paprika and oregano with olive oil
  • Rub that mixture onto the chicken breast
  • Place on a parchment lines baking pan and put in 400 degree oven
  • After an hour of simmering, drain and degrease chicken stock
  • Bring stock back up to a boil and add enough water to bring it back up to six quarts
  • Salt liberally
  • Remove skin and cut up chicken in bite size pieces
  • Boil noodles until done
  • Remove noodles from stock and bring stock back up to a simmer
  • Mix cornstarch and sherry and pour into stock pot
  • Return to gentle boil stirring constantly
  • Add cream, noodles and chicken and serve warm

People Who Like This Dish 3
Reviews & Comments 0

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes