Ingredients 12 oz egg noodles 4 tbsp butter 1 can (10.5 oz) condensed cream of chicken soup 2 cups chicken broth ½ tsp garlic powder ½ tsp onion powder ½ tsp black pepper ½ tsp salt (adjust to ...

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 ...

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.

It's soup season — and Melinda's go-to, most frequently made, most-requested is this Old Fashioned Chicken Noodle Soup. Now you can make it, too.

Uncle Keong’s no-frills noodles and heart-warming hospitality makes this hawker stall in Old Klang Road a real gem.

A few decades ago, chicken and rice casserole was a family dinner staple. The main reason was that chicken and rice were inexpensive, making this a cost-conscious meal. Without verification, a ...