Categories: Soup
Ingredients
- 2 1/2 lbs. bone-in, skin-on chicken thighs
- 1 1/2 tsp pepper, divided
- 1/2 tsp salt
- 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
- 3 cups uncooked kluski noodles or other egg noodles (about 8 oz.)
- 1 tbsp. chopped fresh parsley
- 1 tbsp. lemon juice
Directions
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Pat chicken dry with paper towels; sprinkle with 1/2 tsp pepper and salt. In a 6-qt. stockpot, heat oil over medium-high heat. Add chicken in batches, skin side down; cook 3-4 minutes or until dark golden brown. Remove chicken from pan; remove and discard skin. Discard drippings, reserving 2 tbsp.
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Add onion to drippings; cook and stir over medium-high heat 4-5 minutes or until tender. Add minced 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, for 25-30 minutes or until the chicken is tender.
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Transfer chicken to a plate. Remove stockpot from heat. Add noodles; let stand, covered, for 20 minutes or until the noodles are just tender.
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Meanwhile, when chicken is cool enough to handle, remove meat from bones; discard bones. Shred meat into bite-size pieces. Return meat to stockpot. Stir in parsley, lemon juice and remaining 3/4 tsp pepper. Remove bay leaves.