RECIPE INSTRUCTIONS:

1. Season and boil thighs with bone and skin
2. Separate pot
3. Sauté onions
4. Add baby carrots
5. Cook onions until translucent
6. Add 2 boxes of chicken stock
7. Add no yolk noodles
8. Add 1 can of cream of chicken
9. Boil thighs in water with garlic, celery, thyme, and bay leaves
10. Cook for about 1 hour
11. Let cool
12. De skin and bone
13. Pull out the chicken, let it cool, and separate 
14. Add chicken to the stock
15. Add salt and pepper to taste