6 bone in chicken thighs
64 oz chicken broth
1 large diced onion
2 cups chopped celery
2 cups sliced carrots
3 cups sliced red potatoes (optional)
5 tbsp minced garlic
1 tbsp chicken bouillon
2 cups egg noodles
1 cup heavy cream
2 tbsp fresh thyme
2 tbsp fresh Rosemary
2 tbsp curly parsley

6 bone in chicken thighs 64 oz chicken broth 1 large diced onion 2 cup s chopped celery 2 cup s sliced carrots 3 cup s sliced red potatoes (optional) 5 tbsp minced garlic 1 tbsp chicken bouillon 2 cup s egg noodles 1 cup heavy cream 2 tbsp fresh thyme 2 tbsp fresh Rosemary 2 tbsp curly parsley

In a large pot add chicken thighs and chicken broth

Bring to a boil and reduce heat to medium low

Cook covered for an hour

Remove chicken, debone and shred

Add onion, celery, carrots, potatoes, chicken bouillon, and shredded chicken into pot

Cook covered for 10 more minutes or until veggies are fork tender

Add in egg noodles, heavy cream, thyme, rosemary, and curly parsley

Cook until noodles are cooked