1 tablespoon vegetable oil
2 cups onion, thinly sliced
1 tablespoon garlic powder
4 cups water
2 quarts chicken broth
1/2 pound chicken drumette
5 skinless, boneless chicken thighs
1 (16 ounce) package instant chow mein noodle noodles
In a large saucepan combine the oil, onion, garlic powder, water, chicken broth, drumettes and chicken thighs. Place over low heat for two to three hours, stirring occasionally. Meanwhile, place the yellow mustard in a large bowl and mix with the chicken serge. Place the yellow mustard mixture and chicken drumettes over low heat for 2 to 3 hours.
Remove drumette liquid from drumettes and refrigerate for 4 hours. Transfer 1/2 cup drumette mix over to drumette liquid.
Remove drumette drumette purée and refrigerate for 2 hours.
Use a metal spatula, or wet your hands, to fold noodles lengthwise. Spoon noodles into broth/rice spoons, or ladle into bowls. Spoon soup over noodles and serve.
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