From the Kitchen of Home of Cooks
Time to Prepare: 30 minutes Cook Time: 70 minutes Serving: 6 People
2 ½ pounds bone-in chicken thighs 1 large onion, chopped 1 garlic clove, minced 4 medium carrots, chopped 4 celery ribs. chopped ½ teaspoon salt ½ teaspoon pepper 1 tablespoon vegetable oil 2 bay leaves 1 teaspoon minced fresh thyme or ¼ teaspoon dried thyme 3 cups (8 ounces) uncooked egg noodles 1 tablespoon chopped fresh parsley 1 tablespoon juice or juice from half lemon 10 cups chicken broth 4 cups of water Cooking Method
Wash and pat dry chicken thighs with a paper towel. Season chicken with salt and pepper.
In a six quart stockpot, heat oil over medium-high heat. Add chicken in batches, skin side down and cook for 3-4 minutes, until golden dark brown. Remove chicken from the pan and remove and discard skin. Discard most drippings, leaving two tablespoons.
Add onion to drippings, cook and stir over medium heat 4-5 minutes, until tender. Add garlic and cook one minute longer. Add broth, water and stir. Bring to a boil. Add carrots, celery, thyme and bay leaves. Reduce heat and simmer covered 25-30 minutes until chicken is tender.
Transfer chicken to a plate. Discard bay leaves. Remove soup from heat. Add noodles and let stand, covered, until noodles are tender, 20-22 minutes.
When chicken is cool enough to handle, remove meat from bones and discard bones. Shred meat into bite size pieces and return to the stockpot. Stir in parsley and lemon juice.
You can adjust seasoning with more lemon juice, salt and pepper.
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