Chicken Noodle Soup, the Ultimate
Servings: 10
Ingredients
- 2-1/2 lbs. bone-in chicken thighs
- 1-1/4 teaspoons pepper divided
- 1/2 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 minced fresh thyme or 1/4 teaspoon dried thyme
- 3 cups uncooked kluski or other egg noodles about 8 ounces
- 1 tablespoon chopped fresh parsley
- 1 tablespoon lemon juice
Instructions
- Pat chicken dry with paper towels; sprinkle with 1/2 teaspoon pepper and salt. In a 6-qt. 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 3/4 teaspoon pepper. Remove bay leaves.
Notes
Recipe By: Taste of Home February/March 2016
Serving Size: 10
Yield: 3 1/2 quarts
Serving Size: 10
Yield: 3 1/2 quarts
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