• First, if you plan to make homemade noodles, begin preparing the noodles 3-4 hours before your mealtime, to give the noodles time to dry.

Prepare the Ingredients

• Gather the ingredients. Prepare 8 pieces chicken thighsPlace chicken in a large stockpot or Dutch oven and cover with 6 cups water.

  (If desired, you may use a whole chicken in place of the chicken thighs.)
• Using a cutting board and Chef's knife, prepare the vegetables. Peel and slice 2 medium carrots into bite size pieces. Chop 1 1/2 cups celery and dice 1 cup sweet onion.

Cook the Chicken

• Add to the pot of water 3 cubes chicken bouillon , the sliced carrots, chopped onion and celery, 1 tablespoon dried parsley and 1 teaspoons dried oregano, 1 teaspoon kosher salt and 1 teaspoon freshly ground black pepper. Bring to a boil, and then lower heat to simmer. Cook for 60-90 minutes, until meat falls off bone. 
• While the chicken is cooking, prepare your favorite mashed potatoes or use my recipe for Refrigerator Mashed Potatoes.
• When the chicken has cooked through, strain the meat, bones, and skin from the pot and set aside to cool on a tray or plate.

Cook the Noodles

• With an immersion blender, puree broth. Stir in 1/4 cup butter and 1 cup whole milk. Return sauce to a gentle boil. Add 12 oz. frozen egg noodles (and any flour remains if making your own) and cook 15-20 minutes until tender.
• While the noodles cook, remove skin and bones from chicken. Once the noodles have finished cooking, add chicken to the noodles.
• If desired, thicken further with a slurry by whisking together 1/4 cup all-purpose flour with 1/3 cup whole milk. Stir into broth and cook on low until it thickens.
• Serve Chicken and Noodles over Mashed Potatoes in shallow bowls or on plates. This recipe will serve 6-8 people.