Add both boxes of chicken broth to a stock pot and bring to a boil. Add Avacado Oil to a cast iron skillet and heat up.
Season chicken thighs with DB180 Grill All and add to skillet, sear on both sides about 10 minutes, then remove and set aside.
Add sliced veggies to skillet and a handful of DB180 All Purpose and cook for 10 minutes, remove and set aside.
Add butter to the skillet and 2 Tablespoons of Flour and cook until it smells nutty. Add 4 ladles of the chicken broth to the skillet and whisk continuously for 2 minutes. Remove skillet from heat and season with chili flakes (optional), DB180 All Purpose, and add the heavy cream. Set aside.
Add noodles to the stock pot and boil for 10 minutes, add veggies and chicken to the pot and boil for another 15-20 minutes stirring regularly to keep from sticking to the bottom.
Remove the chicken and add to a mixing bowl, use an electric mixer or two forks to shred the chicken. Add shredded chicken back to the stockpot, followed by the cream sauce.
Season with DB180 All Purpose to taste and enjoy!
