Add 2 cans of chicken broth to medium sized stock pot.

Add all the rest of your ingredients except the egg noodles. Those will be added later.

Boil on medium heat stiring occasionally to ensure chicken doesnt stick to bottom of pan for 45 minutes.

Remove chicken and set aside to cool. Continue to cook the rest of the soup on low heat while you wait.

Once chicken is cool enough debone the thighs and discard chicken bones. Cube chicken and set aside.

Add noodles to soup and cook to desired consistency.

Once noodles are cooked add your cubed chicken to soup and let cook on low for 5 minutes.

Enjoy!!