Chicken Soup

I boiled four large chicken thighs for about half an hour. I put a bay leaf, salt and pepper in it. 

Then I removed the thighs and added two tsp. of low-carb thickener. I let that simmer and added several carrots. When the thighs were cool, I pulled the meat from the bones and removed the skin. I put a can of green chilies, the meat, one package of dried chicken noodle soup, a cup of dreamfields pasta, and a bag of frozen brussel sprouts.

I stirred it until the soup was dissolved and put a lid on it and let it simmer for about ten minutes.

Larry almost never eats chicken thighs. Even he liked this soup.