Chicken Noodles

1. 1

   Boil chicken in a dutch oven until fully cooked.

2. 2

   discard the water, fat, skin and bones.

3. 3

   Set chicken aside on a plate.

4. 4

   Pour 12 cups of fresh water the bouillon cubes,thyme and bring to a boil and make sure bouillon cubes have dissolved.

5. 5

   add sliced carrots (I like the peeled ones in the bag).

6. 6

   Reduce heat add the chicken that was set aside and the egg noodles let simmer about 20 minutes, stirring and mixing occasionally.

7. 7

   Then add salt and pepper to taste pour in the 1/2 cup of reduced fat milk.

8. 8

   mix well, let cool about 10 minutes and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.