Chicken and Noodles

Ingredients:

• 1 8-pack of chicken thighs
• 2 celery stalks preferably with leaves
• 2 onions, skin still on
• 2 carrots, washed but not peeled
• 2 bay leaves
• salt and pepper
• 12 oz-1 lb of noodles
• 1 can condensed cream of chicken soup
• 1 can condensed cream of mushroom soup or cream of chicken with herbs
• 3/4 cup frozen peas

After chicken has cooled enough to touch remove from bones. Throw away bones, skin and anything else yucky- extra fat, veins and gristle. Loosely shred chicken with your fingers.

Place 3/4 of the chicken in a casserole dish.

In the meantime cook about 12 oz noodles- I like to use wide egg noodles. Rince with cold water and add to chicken. Also add:
1 can condensed cream of chicken soup
1 can condensed cream of mushroom soup or cream of chicken with herbs
3/4 cup frozen peas

Stir together. Bake for 45 minutes at 350. (Everything is cooked already- you’re just heating it up.)

Take the broth from above and skim off the fat. Remove the vegetables and bay leaves and strain. Either strain it through several layers of cheese cloth in a collander or through coffee filters in a collander. The coffee filters are a slower process and you use up a half-dozen coffee filters, but they do a better job of straining the broth.

Servings: 6
Time to Prepare: About 2 1/2 hours, including cooking times

Submitted By: Betsy
Original Source: My Kitchen

Comments:
You can do 2 things with the broth.
1. Make soup.
2. Boil it down until it is roughly 1/3 volume. Cool and freeze. I freeze mine either in silicone mini-muffin pans or in a regular muffin pan lined with plastic wrap. Then I use the concentrated chicken broth to flavor all kinds of things- when I make rice I’ll pop a couple of cubes of chicken broth in the cup measure and then measure my water; I’ll toss one in the mashed potatoes; I’ll use one in the water to steam vegetables etc.