Ingredients:
5 boneless, skinless chicken thighs
3 tsp. garlic salt
1/2 tsp. black pepper
2 C. water
1 14 oz. can chicken broth
2 Tbsp. butter
16 oz. Country Pasta Egg Noodles, uncooked.

Directions:
Season the chicken thighs with garlic salt and pepper and brown in butter in a large stockpot. Add water and chicken broth, cover and cook until the thighs are tender, and pull them apart into bite-size pieces. Add noodles, cover tightly and cook on medium heat for 22 minutes (or until pasta is desired tenderness), stirring occasionally. Vegetables, such as broccoli, zucchini, etc. may be added with the noodles.

Recipe submitted by R. Kiser of West Virginia

Tags: chicken, soup

This entry was posted on Thursday, July 23rd, 2009 at 2:42 pm and is filed under Soups, Salads & Appetizers. You can follow any responses to this entry through the RSS 2.0 feed. You can skip to the end and leave a response. Pinging is currently not allowed.