Published: by Absolutely Recipes, in the Birds recipes category.

Chicken Noodle Soup (I) Recipe.

Ingredients:

2-1/2 pounds bone-in chicken thighs
1/2 TSP salt
1/2 TSP pepper
1 TBSP canola oil
1 large onion, chopped
1 garlic clove, minced
10 cups chicken broth
4 celery ribs, chopped
4 medium carrots, chopped
2 bay leaves
1 TSP minced fresh thyme or 1/4 TSP dried thyme
3 cups uncooked kluski or other egg noodles (about 8 ounces)
1 TBSP chopped fresh parsley
1 TBSP lemon juice
Optional: Additional salt and pepper

Recipe Instructions:

Pat chicken dry with paper towels; sprinkle with salt and pepper.
In a 6 quart
stockpot, heat oil over medium-high heat.
Add chicken in batches, skin side down; cook until dark golden brown, 3-4 minutes.
Remove chicken from pan; remove and discard skin.
Discard drippings, reserving 2 TBSPs.

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

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

Meanwhile, when chicken is cool enough to handle, remove meat from bones; discard bones.
Shred meat into bite-sized pieces.
Return meat to stockpot.
Stir in parsley and lemon juice.
If desired, adjust seasoning with additional salt and pepper.
Discard bay leaves.

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