1LB CLEANED CHICKEN WINGS
2 8oz CANS OF CREAM OF CHICKEN SOUP
1 BAG OF EGG NODDLES ANY STYLE
SALT,PEPPER,GARLIC
Recipe
SEASON CHICKEN TO TASTE AND IN A 10 quart POT ADD CHICKEN ADD ENOUGH WATER TO COVER CHICKEN SLIGHTY LET COOK OVER MEDIUM HEAT UNTIL MEAT FALLS OF THE BONE THE ADD NODDLES COOK UNTIL NODDLES ARE TENDER TO YOUR TASTE, THEN DRAIN BUT KEEP THE BROTH THAT THE CHICKEN HAS MADE ADD CREAM OF CHICKEN SOUP TO THE CHICKEN AND NODDLES THE SLOWY ADD THE BROTH TO YOUR DESIRED THICKNESS. ITS VERY YUMMY AND FAST YOU DON'T HAVE TO STAND OVER THE STOVE.