1 pound ground chicken
4 1/2 teaspoons cornstarch
2 1/4 cup chicken broth
1/4 teaspoon salt
1/2 teaspoon lemon peel
2 tablespoons dill weed
1/4 pound gjetost cheese, cut into 1/4-inch dice
4-6 cups hot, cooked egg noodles
Mix chicken, 1 1/2 teaspoon cornstarch, egg, 1/4 cup chicken broth, salt, lemon peel, and dill weed.
Bring 2 cups of broth to a boil in a frypan. Drop level tablespoon into the liquid, cover, and simmer until the center is white – 3 to 4 minutes. Take out with a slotted spoon.
Mix remaining cornstarch with 2 tablespoons water and whisk into broth. Turn heat to high and add cheese and whisk until cheese melts. Return chicken and heat one minute.
Serve over noodles.