3 Chicken Leg Quarters
3 Tbsp Chicken Base
8 Cups Water
12 oz Bag Wide/Extra Wide Noodles
Black Pepper to taste
Wash leg quarters and trim any excess fat. Cover chicken in a pot with water and over medium hi until done. I use a pressure cooker where after 20-25 minutes the meat falls off the bones. This method makes the skin easy to remove. Once the chicken is done, remove and discard the skin and pull the meat off of the bones.
Heat the 8 cups water in a stock pot, add the chicken base and your cooked chicken; bring to a boil then add your noodles. After approximately 8 minutes your soup is ready to be served.