2tablespoonschopped chipotle peppers in adobo sauce
8cupsunsalted chicken stock
salt to taste
Heat soup pot over on stovetop over medium heat then add chicken thighs, skin side down. Let the skin brown, until enough fat renders out to coat the bottom of the pot. This will be approximately three tablespoons of fat.
Remove the chicken and set aside on a plate, leaving the rendered fat in the pot.
Add carrots to the pot and let saute for two minutes, then add chopped onions. Cook until onions are tender, stirring occassionally, then add garlic and cook for an additional minute.
Add chipotle peppers to the pot along with the chicken stock, scrapping the bottom of the pot to loosen any burnt on bits so they can incorporate into the liquid. Then return chicken to the pot, removing and discarding the skin.
Once the stock has heated in the pot, ladle a couple of spoonfuls at a time and stir into the cream cheese to temper it. Continue to repeat until the cream cheese is a warm creamy liquid, then add into the soup pot.
Let the soup simmer uncovered for thirty minutes, then remove the chicken, setting on a plate to cool.
Add the egg noodles to the soup and simmer until they are tender. While the noodles cook, separate the chicken meat from the bone, shred, and return the meat to the pot.
Taste soup for salt, adjust as needed, and serve.
When using unsalted stock you can expect to use a couple of big pinches of salt when finishing the soup.