Hearty Chicken And Egg Noodles Recipe

About this recipe

A comforting high-protein dinner featuring tender chicken and egg noodles, cooked to perfection in a flavorful broth. Ideal for those seeking a satisfying and easy-to-make meal.

Ingredients

• 2 x 400 g Good To Go Boneless Chicken Breast - Pack Of 2
• 200 g Delichic Chicken Broth
• 160 g Wai Wai Chinese Hakka Egg Noodles
• 1 kg Tata Salt (Vacuum Evaporated Iodised)
• 1 pack (100 g) Tata Sampann Pure Black Pepper Powder

Instructions

1. 1. Place 500 g of chicken breasts in a crock-pot.
2. 2. Season the chicken with 1 tsp salt and 1/2 tsp black pepper.
3. 3. Add 2 cups of chicken broth to the crock-pot.
4. 4. Cover and cook on low for 8 to 10 hours or on high for 4 to 5 hours, until the chicken is fully cooked and tender.
5. 5. Remove the chicken from the crock-pot and set it aside to cool slightly.
6. 6. Turn the crock-pot to high and add 200 g of egg noodles to the broth.
7. 7. Shred the cooked chicken into bite-sized pieces and return it to the crock-pot.
8. 8. Stir the chicken and noodles together, ensuring the noodles are submerged in the broth.
9. 9. Cover and cook for an additional 30 to 45 minutes, or until the noodles are tender.
10. 10. Serve hot and enjoy your hearty chicken and egg noodles.