500 grams chicken thighs
1/2 bunch celery
1 large onion
2 packets chicken noodle soup
1 tin chicken and corn soup
salt and/or pepper to taste
Cut up vegies and chicken. Put into large boiler cover with chicken stock to whatever consistency you like.
Add chicken noodle soup packets.
Bring to boil, then simmer for around 3 hours.
Add tin chicken and corn soup and simmer for a further 30mins.
Serve with crusty bread rolls.