Chicken Noodles

Chicken Noodles

3 chicken thighs

3 cups of water

2 bay leaves

1 tsp dried thyme

¾ tsp salt
1/2 tsp of marjoram

¼ black pepper

1-2 Tbsp onion flakes

1 tsp garlic powder

2-3 cans of cream of chicken soup

1 box of chicken broth

1 Tbsp celery flakes

1 bag of wide egg noodles

1. Boil chicken in water and broth and bay leaves and then cover and simmer for 20-30 minutes.
2. Remove chicken and cool slightly. Remove skin and bones, then chop chicken and set aside. Remove bay leaves from broth
3. Bring broth to a boil again, add other seasonings along with egg noodles.
4. Cook for five minutes, then add in cream of chicken soup until noodles and broth thicken. It should not be soupy, but more like a creamy noodle mixture. Turn heat off if its thick enough and stir in chicken.
5. Spoon noodles over hot mashed potatoes and enjoy!

This is my husband's favorite meal from home. He's an Ohio boy, and loves that Amish cooking. So I took his family's recipe and tweaked it a bit according to his personal tastes. Hope yall like it.