Chicken Noodles by Jeanie the Great

CHICKEN NOODLES Serves: 10
1.5 lbs chicken thighs			garlic powder		black pepper
chicken bouillion			onion powder		parsley
egg noodles			seasoned salt
Boil chicken thighs in 8 cups of water seasoned with chicken boullion. Cook until
chicken is cooked through. Place cooked chicken to cool in separate container.
Place chicken broth in refrigerator and allow fat to rise. Skim off the top and strain
through cheesecloth the remaining fat, etc. Add half the amount of water again and
season with more chicken boullion and remaining seasonings (except parsley) to
taste. Cut up chicken and add to broth.
Add parsley to taste. Bag and freeze.
COOKING DAY: Heat. Cook noodles in broth according to package. Serve.