- Spray bottom of the pot with cooking spray
- Cut up 2-3 carrots and about 3 pieces of celery and put on bottom of the pot. Cut up a medium onion and add a touch of rosemary.
- Put 6-8 chicken thighs over the vegetables.
- Add about 940 ML of chicken broth. (usually one large box container is good)
- Let cook for 6-8 hours.
- Break up the chicken and take out the bones and skin.
- Add 2 cups of egg noodles and cook for 30 minutes
- Add salt and pepper based on your liking.