1In a large pot, add six bone-in chicken thighs and 64 oz of chicken broth.
2In a large pot, add six bone-in chicken thighs and 64 oz of chicken broth.
3In a large pot, add six bone-in chicken thighs and 64 oz of chicken broth.
4Bring to a boil, then turn the heat down to medium low and cook covered for 1 hour.
5Bring to a boil, then turn the heat down to medium low and cook covered for 1 hour.
6Bring to a boil, then turn the heat down to medium low and cook covered for 1 hour.
7Remove the chicken.
8Remove the chicken.
9Remove the chicken.
10Add one large onion, two cups of chopped celery, two cups of sliced carrots, three cups of diced red potatoes, five cloves of minced garlic, chicken bouillon to taste, and your chicken thighs that have been deboned and shredded.
11Add one large onion, two cups of chopped celery, two cups of sliced carrots, three cups of diced red potatoes, five cloves of minced garlic, chicken bouillon to taste, and your chicken thighs that have been deboned and shredded.
12Add one large onion, two cups of chopped celery, two cups of sliced carrots, three cups of diced red potatoes, five cloves of minced garlic, chicken bouillon to taste, and your chicken thighs that have been deboned and shredded.
13Cook covered for about 10 more minutes or until the potatoes are fork tender.
14Cook covered for about 10 more minutes or until the potatoes are fork tender.
15Cook covered for about 10 more minutes or until the potatoes are fork tender.
16Add two cups of dry noodles, one cup of heavy cream, then fresh thyme, rosemary, and curly leaf parsley.
17Add two cups of dry noodles, one cup of heavy cream, then fresh thyme, rosemary, and curly leaf parsley.
18Add two cups of dry noodles, one cup of heavy cream, then fresh thyme, rosemary, and curly leaf parsley.