Ingredients:
- 2½ pounds bone-in chicken thighs
- 1¼ teaspoons pepper (divided)
- ½ teaspoon salt
- 1 tablespoon 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 teaspoon fresh thyme (minced) or ¼ teaspoon dried thyme
- 3 cups uncooked egg noodles
- 1 tablespoon fresh parsley (chopped)
- 1 tablespoon lemon juice
Directions
Pat chicken dry with paper towels; sprinkle with ½ teaspoon pepper and salt.
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 tablespoons.
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. Adjust seasoning with salt and remaining ¾ teaspoon pepper. Remove bay leaves.