Chicken soup with bones

Needed some thick soup. It was a rainy day.
4 servings

1 hour

Ingredients

• 4 chicken thighs
• 2 cups egg noodles
• 1 cup cut carrots
• 1/2 onion, chopped
• 1/2 bell pepper
• 3 celery sticks
• Garlic powder
• Onion powder
• 1 salt and pepper to taste
• 2 tbsp olive oil
• 3 chicken bouillon or base
• 1 tbsp olive oil
• 3 tbsp butter
• 2 tbsp hot sauce
• 2 teaspoons basil
• to taste Salt and pepper
• 6 c water
• (Cornstarch if you like it thinker)

Steps

1. Pre heat oven to 350. Clean chicken and pat dry. 1Tbsp of olive oil all over chicken. Season chicken with garlic powder, salt and pepper. Add 1 &1/2 cups of water with 1 bouillon(I use base). Place in pan/dish cover with onions and bell peppers. Put it in the oven with foil for and hour.
2. Once chicken is done let cool while you chop carrots and celery to your desired size(1/2 in or smaller). Saute them in butter for 5 minutes. Then add juice from chicken cook on low while you cut chicken. I added the bell peppers and onions but you don't have to.
3. Add the remaining ingredients except the noodles.Cook for 15mins. Now add noodles cook for 10mins. Enjoy!

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