Cooking Instructions
- 1
Pour oil in stock pot over medium heat. Cook vegetables with seasonings (steps 5-8). Once softened, add minced garlic & cook 1-2 minutes more.
- 2
Add 4 cups of broth, bring up to a boil & add chicken bouillon. Add chicken thighs and check for seasoning. Bring to a boil & cook 20 minutes.
- 3
Take out chicken & shred, add to pot. Add egg noodles and cook to package instructions. You may want to add 1 cup of water or broth up to you (depending how many noodles you use).
- 4
Mix, then add cream of chicken, stir and let cook covered for 2-3 minutes, stir again. Top with parsley if desired.
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https://cookpad.wasmer.app/us/recipes/24221997
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