What you need:
- 2 lbs boneless skinless chicken thighs
- 2 T butter
- 1 c carrots, sliced
- 2 c egg noodles
- 1 c onion, chopped
- 1/2 c celery, chopped
- 6 c chicken broth
- 1/4 fresh ground black pepper
What you do:
- Preheat oven to 350 degrees. Place chicken in large baking pan.
Cover with foil and bake for 30 minutes. Remove from pan and set
aside to cool.
- In a large saucepan, melt butter. Add onion and celery and cook until
slightly tender; remove from heat. Cut up chicken into bite-sized
chunks and add to saucepan with onion and celery. Add carrots,
broth and black pepper to pan and heat to boil. Reduce heat and
simmer for 25 minutes. Add egg noodles and cook for 12 -15
minutes, or until noodles are to preferred tenderness.