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[KatyaR]

137. Chicken Stew

1 package chicken thighs, boneless and skinned
1 onion
1 package petite carrots
1 package dumpling noodles
1 can corn
1 cup milk (optional)
seasoning as you wish

Cook the chicken thighs in a large pot filled 3/4 with water (I use an enameled cast iron dutch oven) on high heat for 15-20 minutes, uncovered.

Shred the chicken and put back in the pot. Add chopped onion and carrots. Add seasoning as you like--I use salt and pepper, dried parsley flakes, and a bit of garlic salt. Cook for another 15 minutes uncovered.

Add noodles and corn, stir well, cook another 15 minutes.

Take off heat and add 1 cup milk if you desire. Cover and leave off heat for approximately 15 minutes to ensure noodles are cooked.

This gets better after it sits in the fridge for a day. The trick is to have enough water that the noodles get infused with the broth and milk but not so much that you have a soupy result.