Chicken Noodle Soup

• 2 - 32oz. Containers chicken broth
• 2 - 10oz cans of Condensed cream of chicken (I use a gluten free, organic version)
• Water 
• 1 tsp. Dried thyme
• 1/4 tsp. Salt
• 1/4 tsp black pepper 
• 5 chicken legs
• 4 chicken thighs or 3 chicken breasts (thighs will give you a richer flavor)
• 4 Large carrots, peeled and sliced
• 1 white onion, chopped
• 4 celery stalks, chopped
• 2 bay leaves
• 4 oz. dried wide noodles (I use egg noodles)
• 2 handfuls of chopped kale OR 1 cup of frozen peas
• Multigrain bread or rolls to eat along with it. 

Recipe:

1. In a large pot on the stove combine the broth, condensed chicken soup, thyme, salt and pepper. 
2. Take the 2 small cans that the condensed soup was in, fill them each up twice to add water to the pot (four fills in total). Stir altogether.
3. Add chicken, carrots, onion, celery, and bay leaves. Bring pot to boiling; reduce heat to low, but still bubbling. Simmer covered for 30-40 minutes or until chicken is cooked and vegetables are tender
4. Remove chicken from the pot. Cool slightly. Fish out the two bay leaves and discard (be blessed 😉).
5. Return pot to boiling. While waiting: Pull skin from chicken legs and discard. Pull chicken from the bones. Chop all the chicken.
6. Once it is back to boiling add the noodles and either Kale or peas. Cook for 5-7 minutes. 
7. Return chopped chicken to the pot. Stir in and enjoy!