Instructions
- 1
Simmer chicken legs in 2.5L water with onion, celery, carrots, garlic, thyme, salt, and pepper for 45 minutes.
- 2
Remove chicken, shred meat, discard skin and bones. Skim fat from broth.
- 3
Return broth to boil. Add noodles and cook 8 minutes until tender.
- 4
Add shredded chicken back. Adjust seasoning. Portion into containers. Keeps 5 days refrigerated or 3 months frozen.
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