Ultimate Chicken Noodle Soup

By á-178825

10 servings. About 3 1/2 qts.

Ingredients

• 2 1/2 lbs bone-in chicken thighs
• 1 1/4 t pepper, divided
• 1/2 t salt
• 1 T canola oil
• 1 lg onion, chopped
• 1 garlic clove, minced
• 10 c chicken broth
• 4 celery ribs, chopped
• 4 med carrots, chopped
• 2 bay leaves
• 1 t minced fresh thyme or 1/4 t dried thyme
• 3 c uncooked kluski or other egg noodles (about 8 ozs)
• 1 T chopped fresh parsley
• 1 T lemon juice

Preparation

Step 1

Pat chicken dry with paper towels; sprinkle with 1/2 t pepper & salt. In 6 qt stockpot, heat oil over med-high heat. Add chicken in batches skin side down; cook until dark golden brown, 3-4 min. Remove chicken from pan; remove & discard skin. Discard drippings, reserving 2 T.

Add onion to drippings; cook & stir over med-high heat until tender, 4-5 min. Add garlic; cook 1 min longer. Add broth, stirring to loosen browned bits from pan. Bring to boil. Return chicken to pan. Add celery, carrots, bay leaves & thyme. Reduce heat; simmer covered until chicken is tender, 25-30 min.

Transfer chicken to plate. Remove soup from heat. Add noodles; let stand covered until noodles are tender, 20-22 min.

Meanwhile, when chicken is cool enough to handle, remove meat from bones; discard bones. Shred meat into bite sized pieces. Return meat to pot. Stir in parsley & lemon juice. Adjust seasoning with salt & remaining 3/4 t pepper. Remove bay leaves.