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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 12 |
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Good old fashion chicken noodles, but without the peas because my wife doesn't like them. Oh, the fat from the chicken stock is discarded also. Ingredients:
4 1/2 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 |
1/2 cup reduced-fat milk |
Directions:
1. Boil chicken in a dutch oven until fully cooked. discard the water, fat, skin and bones. Set chicken aside on a plate.
2. 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).
3. Reduce heat add the chicken that was set aside and the egg noodles let simmer about 20 minutes, stirring and mixing occasionally.
4. 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.
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