Saute your standard veggies of onion, garlic and celery. Add that to a big pot half filled with water, half chicken stock, and any juices you have left from browning chicken thighs in the oven. (I do the thighs the day before for a few hours, seasoned and covered with foil so I can skim off the congealed fat before adding to the soup.)
Throw in a bag of egg noodles prepared according to instructions. This time, I also added chopped fresh carrots to the noodles while they were boiling. De-bone chicken thighs and cut into smaller chunks. Throw that in the pot too. Season to taste and cover. Bring to a medium boil, then put the pot lid askew so it'll thicken up for about 30 minutes on simmer. Be careful your goodies don't stick to the pot; stir every now and then.
Now you just let simmer on very low for a couple of hours and you're ready to serve. Goes great with cornbread muffins!
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