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Chicken and Noodles - Joyce Jury
Ingredients
2 quarts chicken broth or chicken soup starter (approximate) 6 or 8 chicken thighs (skin on and bone in) 1 or 2 cans cream of chicken soup Extra wide egg Noodles ( or whatever kind you like) Salt and Pepper to taste
Directions
Put chicken broth or chicken soup starter in pot. When it gets warm add chicken thighs. When thighs are done (meat falling off the bone) take out the thighs and remove skin and bones, cut them up and put back in the broth. Add cream of chicken soup. When everything is hot and stirred together add your noodles.
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