Combine the water and chicken in a Dutch oven and bring to a boil. Reduce heat and simmer 15 minutes or until chicken is done.
Remove chicken from pan with a slotted spoon reserving the liquid. Remove the chicken from bones (if necessary) shred with two forks to measure 2 1/2 cups of meat. (Discard bones)
Add chicken onion and next 7 ingredients (onion through broth) to pan and bring to a boil. Reduce heat and simmer 20 minutes or until vegetables are tender. Stir in noodles; cook over medium heat until thoroughly heated.
This was originally in the aol recipies but had been deleted.
This recipe has been added to the following public cookbooks:
JANE'S FAVORITE COOKBOOK
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Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
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