Easy Old Fashioned Chicken And Noodles

• 4 whole Chicken Thighs
• 8 cups Water
• 2 pinches Dried Parsley
• 1 whole Bay Leaf
• 2 pinches Dried Thyme
• 2 cloves Minced Garlic
• 1 package (12 Oz. Package) Reames Frozen Egg Noodles
• 4 whole Carrots
• 1 can (14 Oz. Can) Chicken Broth (low Sodium Preferred)
• 1 can (14.5 Oz. Can) Cream Of Chicken Soup (with Herbs)
• 1/2 cups Milk
• 2 Tablespoons Cornstarch
• Salt And Pepper, to taste

1. 1. Place chicken thighs, skin side down, in a large pot of boiling water. Water should just cover the chicken. Add spices and herbs, salt and pepper. Let boil until chicken is cooked through.
2. 2. Remove chicken. Discard bones, skin, and fat; shred remaining meat. Run cooking water through a cheese cloth or mesh strainer and place back in the pot with noodles, shredded chicken, carrots (cut as desired), and broth.
3. 3. Bring to a boil and mix in cream of chicken soup and add salt and pepper to taste. Allow to simmer on medium about 30 minutes, or until the noodles are cooked through.
4. 4. Mix milk and cornstarch and add to soup. Stirring constantly, bring to a boil until thickened as desired.

chicken, water, parsley, bay leaf, thyme, garlic, reames, carrots, chicken broth, cream of chicken soup, milk, cornstarch, salt

Taken from tastykitchen.com/recipes/soups/easy-old-fashioned-chicken-and-noodles/ (may not work)