1 can chicken broth
3 cups wide egg noodles (I used No Yokes)
1 pkg. skinless chicken thighs (I used 6 thighs)
1-2 carrots diced about 1/2 inch thick
1 small yellow onion chopped
3-4 cups water
Salt/pepper
If you want it creamy add 1 can of cream of chicken soup to also.
I used the pressure cooker to cook the chicken w/ 3-4 cups water so it would shred nicely. Then I transferred it to a stock pot and added the chicken broth, carrots, onion and simmered it about an hour. Add noodles the last 10-12 minutes and serve. I served mine with cornbread muffins. YUM!!
Enjoy~
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