- 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
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.
This is a staple at our house at least once or twice a month.
Simple directions and it makes a large batch, great for leftovers