Chicken Doodle Doup (Noodle Soup)

• 1 lb spaetzle noodles (I use Klushi (Amish)
• 10 cups cooked boneless skinless chicken breasts (Shredded, 10 Chicken thighs whole discount pkg. If using pressure cooker directions below)
• 9 cups fat-free low-sodium chicken broth (2 32 oz. boxes & 1 14 oz. can (If using pressure cooker use only 1 box and 1 can, I use Collage Inn)
• 3 (10 1/2 ounce) cans Campbell's condensed chicken broth (I use low sodium)
• 10 12 ounces water (one Campbell's can full)
• 6 tablespoons cornstarch
• 6 tablespoons water
• seasoning, to taste (salt, pepper, etc.)

1. -Pressure Cooking Chicken-.
2. Submerge thighs & pressure cook 22-25 minutes Strain broth - freeze- discard fat.
3. and debone chicken.
4. -----------------------------------------------.
5. -Directions-.
6. Debone meat - into small pieces.
7. Add all liquid, get boiling.
8. Add noodles; cook 10-13 minute
9. (undercooked!
10. ).
11. Turn heat to low.
12. Stir in thickener (6 T. cornstarch + 6 T. water mixed.)
13. Boil 2 minute more.
14. Stir in meat, pepper.
15. Take off heat & secure lid.
16. Rest 1 hour stirring several (4) times.
17. Check if needs more pepper & slightly salt.
18. -NOTES-.
19. DON'T mix cornstarch with water ahead of time!

spaetzle noodles, chicken breasts, chicken broth, campbells condensed, water, cornstarch, water, seasoning

Taken from www.food.com/recipe/chicken-doodle-doup-noodle-soup-394611 (may not work)