Chicken Noodle Soup

INGREDIENTS:

• 1 ½ lb boneless chicken thighs
• 12 cups chicken broth
• 1 pkg (24 oz) egg noodles
• 2 tsp dried parsley
• 2 bay leaves
• 2 cups chopped onion
• 2 cups chopped celery
• 2 cups chopped carrots
• 1 cup half-and-half
• 8 tbsp butter, melted
• ½ cup flour

DIRECTIONS:

Add 3 cups of chicken broth to the CanCooker. Add chicken thighs and the vegetables. Cook for 10 minutes turning the chicken once.

Remove the chicken and shred with a fork.

Add the remaining chicken broth to the CanCooker and bring to a boil. Add bay leaves and continue boiling for 5 minutes.

Add noodles and cook until tender, about 10 minutes, stirring occasionally.

Combine flour with melted butter. Pour flour mixture into the CanCooker along with half-and-half. Cook for 5 minutes. Return shredded chicken to the CanCooker and simmer for 12 minutes, stirring occasionally.

Remove from heat and let stand 10 minutes before serving.