The stew is simmered with carrots, onion, celery, and a little canned tomato. When the chicken is done, let it cool, then use two forks to shred the meat. Return it to the pot with fine egg noodles ...

I haven’t made this salad in years, but it’s a fantastic dish for a buffet or a selection of starters. You can make it with ...

Put the chicken carcass in a large saucepan and cover ... Strain the liquid into a clean saucepan and return to the boil. Add the egg noodles and sweetcorn and simmer for 2 minutes, until heated ...

Shred the chicken breast into small, bite-sized pieces and add to the stock with the egg noodles. Simmer the broth for 2–3 minutes, or until the noodles are tender and the chicken is hot.