Chicken Noodle Soup

from the kitchen of Michelle:

8-10 chicken thighs: fresh with skin and bones, boil approx 30 minutes in a stock pot 1/3 full of water
2 cans Cream of Chicken Soup
1/2 bottle of Wylers 3.75 oz chicken granules
4 stocks of celery, chopped
4 large carrots, chopped
1 medium onion, chopped (optional)
16 oz frozen egg noodles, Grandma's frozen egg noodles
1 cube butter
1/3 c flour

Cook chicken in a large stock pot 1/3 full of water for approx 30 minutes. When chicken is cooked, remove chicken and save broth. Cool chicken and debone and deskin then shred the chicken. Keep water on a low boil. You may need to add more water- you want the stock pot to be 1/3 full of water/broth. Add the soup and the bouillon. In another bowl melt the butter and whisk in the 1/3 cup flour. Mix well and slowly add to the soup mixture. Add the veggies to the soup mixture. In a seperate pan cook the noodles for 10-15 minutes or according to the directions on the noodle package. After the noodles are cooked, do not rinse. Transfer the noodles to the soup mixture using a slotted spoon. Add shredded chicken. Let soup sit on a low boil for 30 minutes before eating. The longer it sits, the thicker it will get. This whole process takes about 3 hours. Add more bouillon and salt to taste. It is well worth the time it takes to make and it makes a lot!