6 (3 ounce) cans chicken broth
1 (8 ounce) container cream cheese
1 cup diced onion
1 1/4 cups chicken broth
1 teaspoon salt
1/4 cup white sugar
1 tablespoon orange juice
2 tablespoons lemon zest
1 tablespoon red wine
1 teaspoon soy sauce
In a medium saucepan bring chicken broth to a boil. Cover, remove from heat and let stand 5 minutes to slow caramelization.
In a small bowl, combine cream cheese, onion, chicken broth, salt, sugar, orange juice, lemon zest, wine, soy sauce and chicken stock. Stir well. Remove from heat and add to chicken broth.
Simmer 1 hour, stirring occasionally, and reduce heat to low. Simmer another hour, stirring occasionally, and reduce heat to low. Let stand at room temperature for 10 minutes.
Preheat oven to 350 degrees F (175 degrees C).
Arrange the chicken and egg in a single layer on a large baking sheet.
Bake at 350 degrees F (175 degrees C) for 20 minutes. Remove from baking sheet to a wire rack to cool completely.
While noodle chicken is baking, soak noodles in 1/2 cup water and 1/2 cup water. Drain, place in a medium dish or bowl, and mix cream cheese, onion, chicken broth, water and 1/4 cup sugar. Stir well.
To assemble: Place the chicken noodle side up onto a serving platter, then take a small bowl from the prepared noodle mix to dip chicken in. Quickly roll in egg noodles, then sprinkle with cream cheese mixture. Top with chicken and egg noodles, then spread with remaining noodle mixture.
Bake uncovered for 30 minutes, then turn at 35 minutes and bake an additional 10 minutes, or until internal chicken feathering is no longer noticeable.
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