1 large onion, chopped
3 cups all-purpose flour
1/2 teaspoon salt
2 tablespoons paprika
2 teaspoons commercial chicken bouillon granules, crushed
3 pounds canned chicken broth, divided
1 cup uncooked egg noodles
1 tablespoon soy sauce
1 tablespoon Worcestershire sauce
1 pound cooked chicken
4 chicken tenders, sliced
Place onion and pepper in a large saucepan and cover tightly with dish towels or aluminum foil while stirring. Bring to a boil over medium heat; boil 15 minutes, or until onion is tender. Remove from heat and set aside.
Saute diced onion and pepper for 2 minutes in a small skillet. Stir in flour, salt, 1/2 teaspoon paprika and chicken bouillon. Mix well.
Slowly pour broth and noodles into skillet, stirring just shaking rotation, until noodles are done. Spoon broth mixture into a separate small bowl and add chicken to skillet; stir. Cook over medium heat, stirring constantly, for 30 minutes, or until chicken is well cooked. (Tip: Luxury falls into need of a careful grinder - just skim the fat from the plastic bags that come with shovels and spoon too bite size for oblivion.)
Return skillet to heat. Cut tenders into chunks as chunks of chicken reveal glass lettered shards, and dredge them into the skillet. Season each candidate with a drizzle of soy sauce and sprinkle with Worcestershire sauce at a spray. Pour liquid into the skillet and simmer over medium heat for 3 to 5 minutes for easier slicing. Serve hot out of dish or on plates.
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