Place Chicken in a large pot and cover with 6 cups of water. Bring to a boil, then reduce heat and simmer for 30-40 minutes, or until chicken is cooked through.
Remove Chicken from pot and let cool slightly. Shred the Chicken, discarding skin and bones.
Return the Chicken broth to the pot. Add Vegetables and Bay Leaf. Bring to a boil, then reduce heat and simmer for 10-15 minutes, or until vegetables are tender.
Add Chicken, Thyme, Salt, and Pepper to the pot. Bring back to a simmer.
Add Noodles and cook according to package directions, usually 8-10 minutes.
Remove Bay Leaf before serving.
Ingredients
6
1 lb450 gBone-in Chicken Thighs
11 mediumYellow Onion-diced
22 mediumCarrots-sliced
22 mediumCelery Stalks-sliced
8 cups1.9 LChicken Broth
8 oz225 gEgg Noodles
1 tsp5 mLDried Thyme
1/2 tsp2.5 mLSalt
1/4 tsp1.25 mLBlack Pepper
11Bay Leaf
Equipment
Large Pot
Cutting Board
Knife
Instructions
Place Chicken in a large pot and cover with 6 cups of water. Bring to a boil, then reduce heat and simmer for 30-40 minutes, or until chicken is cooked through.
Remove Chicken from pot and let cool slightly. Shred the Chicken, discarding skin and bones.
Return the Chicken broth to the pot. Add Vegetables and Bay Leaf. Bring to a boil, then reduce heat and simmer for 10-15 minutes, or until vegetables are tender.
Add Chicken, Thyme, Salt, and Pepper to the pot. Bring back to a simmer.
Add Noodles and cook according to package directions, usually 8-10 minutes.
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