Ingredients:

• 1 Whole chicken, cut up, skin on
• 1 can Low-sodium chicken broth
• 2 cubes Chicken boullion
• 1/2 cup Canned milk
• 1/4 gallon Milk (more or less depending on how much stock you have after cooking; taste and make sure you don't put too much or you will lose the chicken flavor)
• 1/2 stick Margarine
• 1 bunch Egg noodles

Directions:

1. Wash chicken and put in stew pot covered with water.
2. Add 2 bullion cubes, bring to a boil, reduce heat to medium and cook for 45-60 minutes or until chicken is tender (make sure you do not cook out all the water).
3. Remove chicken from the pot.
4. You should still have a good chicken stock of approximately half a gallon.
5. Add can of chicken broth, margarine and noodles, cook until noodles are tender, approximately 15 minutes.
6. Add pulled chicken, 1/2 cup of can milk and approximately a fourth of a gallon of regular milk. You may need to add more milk depending on your personal taste and the desired thickness. If you prefer your broth a bit thicker, add a couple tablespoons of corn starch to thicken. If you prefer a richer taste, add more can milk.
7. Serve with saltine crackers and pickle spears. Enjoy!