Chicken Soup Using Frozen Thighs

I made this soup today using frozen chicken,
fresh cut up vegetables and some egg noodles.
Almost no salt and my favorite seasonings.
You defrost the chicken in the microwave
for about ten minutes and then throw them
into a soup pot to simmer with the vegetables.
I cook and serve the noodles by themselves
because it makes it easier to re-heat the soup,
as the noodles would overcook with the soup.

Ingredients:
3 frozen chicken thighs
1 carrot, peeled and sliced
2 celery stalks, sliced
1 onion, peeled and sliced
1/8 teaspoon black pepper
1/8 teaspoon salt
1/2 teaspoon dried parsley
2 cups cooked egg noodles

Directions:
Remove chicken from freezer and place
in a microwave safe dish and cover.
Heat on low setting for 10 minutes.
They should defrost but still be cold.
Place about 4 cups water in a soup pot,
add the chicken and bring to a boil.
Lower heat to a slow simmer.
Skim off any foam on the top of water.
Season with salt, pepper and parsley.
Let chicken simmer about 1 hour, un-covered.
Prepare the vegetables and place in a bowl.
when the chicken is done cooking, remove from pot
and de-bone and remove skin if desired.
Place vegetables in the chicken stock in pot,
simmer for 40 minutes until fork tender.
Add the chicken and serve with the noodles on the side.