1 pkg chicken thighs (4 to 6 pieces)2 cups water
1 bay leaf
1 teaspoon salt
½ teaspoon pepper
2 cartons (32oz each) chicken broth (set aside 1 cup)
2 carrots, peeled and diced or sliced
1 small onion, peeled and diced
1 clove garlic, minced
1 cup dry egg noodles
In your favorite soup pot (mine is a Lodge Dutch Oven and I LOVE it), place chicken thighs (I remove the skin from mine), 2 cups water, 1 cup of the chicken broth, bay leaf, salt and pepper. Simmer with lid on for approximately an hour or until chicken thighs are cooked through and the broth smells divine.
Remove chicken and pull the meat from the bone, shredding it to add later.
Serve and enjoy. Guaranteed to chase away cold germs.