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Categories:Viewed: 57 - Published at: 9 years ago
Ingredients
- 4 12 lbs skinless chicken thighs
- 6 chicken bouillon cubes
- 1 lb egg noodles
- 1 lb carrot
- 1 teaspoon thyme
- 1 tablespoon salt
- 1 tablespoon coarse black pepper
- 12 cups water
- 12 cup reduced-fat milk
Method
- Boil chicken in a dutch oven until fully cooked.
- discard the water, fat, skin and bones.
- Set chicken aside on a plate.
- Pour 12 cups of fresh water the bouillon cubes,thyme and bring to a boil and make sure bouillon cubes have dissolved.
- add sliced carrots (I like the peeled ones in the bag).
- Reduce heat add the chicken that was set aside and the egg noodles let simmer about 20 minutes, stirring and mixing occasionally.
- Then add salt and pepper to taste pour in the 1/2 cup of reduced fat milk.
- mix well, let cool about 10 minutes and serve.
