4 bone-in chicken breasts
black pepper or lemon pepper
2 tablespoons onion or green onions, chopped
6 hard-boiled eggs
1 package Tinkyada Spaghetti Noodles, cooked
gluten-free soy sauce
- Place chicken breasts and seasonings into large pot of water. Water should cover chicken while cooking. Cook until chicken is tender, approximately 2 to 3 hours for thawed, larger bone-in chicken. Reserve the broth to serve with noodles.
- Place eggs in a saucepan. Cover eggs with water (water should cover eggs at least 1 inch.) Bring water to a boil. Turn heat down to medium. Cook eggs for 20 minutes. Drain and cover eggs with cold water. Allow eggs to cool before peeling and slicing.
- Cook spaghetti noodles.
- Cut or tear chicken into small pieces.
- Strain broth from the cooked chicken into a serving dish. Place noodles, broth, chicken, eggs, and onions into individual soup bowls. Add soy sauce to taste.
Serves 6 to 8