Directions
- 1In a large pot, add six bone-in chicken thighs and 64 oz of chicken broth.
- 2Bring to a boil, then turn the heat down to medium low and cook covered for 1 hour.
- 3Remove the chicken.
- 4Add 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.
- 5Cook covered for about 10 more minutes or until the potatoes are fork tender.
- 6Add two cups of dry noodles, one cup of heavy cream, then fresh thyme, rosemary, and curly leaf parsley.
- 7Cook until the noodles are al dente.
Ingredients
- 6 bone-in chicken thighs
- 64 oz chicken broth
- 1 large onion
- 2 cups chopped celery
- 2 cups sliced carrots
- 3 cups diced red potatoes
- 5 cloves minced garlic
- to taste chicken bouillon
- chicken thighs deboned and shredded
- 2 cups dry noodles
- 1 cup heavy cream
- fresh thyme
- rosemary
- curly leaf parsley
Equipment
large pot
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