Put the chicken and traybake mix into a large, deep saucepan or casserole and pour in the stock. Bring the mixture to a boil. Crush the noodles in your hands and add to the pan. Cook noodles in ...
In the kitchen today, we welcome Chef Ken Tetzner from Phil’s Main Street Grille making chicken schnitzel over egg noodles with a Whaler’s hazelnut stout mushroom gravy.
The Imagine broth made a comforting bowl of soup, and the chicken flavor became more pronounced after it reduced a bit from boiling with egg noodles and Napa cabbage. The addition of lemon juice ...