Chicken Noodles

Ingredients

• 4 1/2 lbs skinless chicken thighs
• 6 chicken bouillon cubes
• 1 lb egg noodles
• 1 lb carrot
• 1 teaspoon thyme
• 1 tablespoon salt
• 1 tablespoon coarse black pepper
• 12 cups water
• 1/2 cup reduced-fat milk

Directions

1. 1

   Boil chicken in a dutch oven until fully cooked. discard the water, fat, skin and bones. Set chicken aside on a plate.

2. 2

   Pour 12 cups of fresh water the bouillon cubes,thyme and bring to a boil and make sure bouillon cubes have dissolved. add sliced carrots (I like the peeled ones in the bag).

3. 3

   Reduce heat add the chicken that was set aside and the egg noodles let simmer about 20 minutes, stirring and mixing occasionally.

4. 4

   Then add salt and pepper to taste pour in the 1/2 cup of reduced fat milk. mix well, let cool about 10 minutes and serve.