What you need:
- 4 chicken thighs
- 4 cups egg noodles
- 2 cans chicken stock
- 1 cube chicken boullien
- 2 T butter
- vermont white cheddar cheese(could use something else this is just what I had on hand)
- apple cidar vinegar
- crushed red pepper flakes
- tabasco
- rotisserie chicken seasoning (again just what I had on hand)
- chopped onion
- black peppercorns
- smoked paprika
- white pepper
- bay leaves
What you do:
- Remove skin from chicken thighs
- Start marinating chicken in a mixture of apple cidar vinegar, a little water, crushed red pepper flakes, rotisserie chicken seasoning and a couple splashes of tabasco. Leave on counter.(randomly flip while working on other things)
- Start making stock to boil chicken in. I did about 4 quarts water then added in a couple hand full of chopped onion, some whole black peppercorns, smoked paprika, white pepper, and 4 bay leaves. Put on high!
- Once water is on high turn down and let simmer for as long as you can so flavors can combine more.
- Put butter in large pot and let brown. Make sure it doesnt burn though.
- Add in chicken broth and boullien cube. Bring to a boil.
- Add noodles and return to boil.
- As soon as it is boiling cover and turn off heat. Be sure you leave it on the same burner! Stir after 10 minutes.
- At this point put chicken in simmering stock.
- After another 10 minutes stir everything again.
- If chicken is not almost done take off the bone and return to stock.
- After another 10 minutes stir everything again. At this point the noodles should be done. If either ingredient isn't finished leave both in their dish and just let continue cooking.
- Once chicken and noodles are done drain the noodles and return to pan.
- Grate a couple handfuls white cheddar cheese and mix in.
- remove chicken from broth and cut up.
- mix everything together!
