INGREDIENTS:

• 2‐batches egg noodles (See Egg Noodle Recipe under Pasta)
• 192‐Ounces of Chicken Broth (or more)
• 4‐6 Pounds of Boneless, Skinless Chicken Breasts
• 1‐TBSP Ground Black Pepper
• 1‐TBSP Garlic Salt
• 2‐Cups Gravy Rue (See Recipe)

DIRECTIONS:

1. Create Egg Noodles and Gravy Rue (per Recipes) and set aside.
2. Pour all Chicken Broth into a very large stock pot and begin to bring to a boil.
3. In the meantime, wash & clean the chicken breasts cutting out any fat, veins, or cartilage.
4. When the broth begins to boil, add the chicken and cook until it turns pale white throughout.
5. Remove the cooked chicken and shred the chicken breasts using a couple forks. Then set aside.
6. Add the Egg Noodles to the Broth and Boil until tender.
7. Return chicken to the Noodles and broth.
8. Add the Garlic Salt and Pepper, then slowly pour in the Gravy Rue (stirring constantly) until the broth turns cloudy and begins to thicken.
9. Serve by itself or over Garlic Mashed Potatoes (See Recipe).

Notes:
Noodles can be made weeks ahead of time, dried and frozen.
I like my chicken & noodles on the thicker side. If you don’t use a rue, it’s unlikely to thicken on its own and you will have more of a soup.
This recipe makes a lot. Plenty for numerous meals.