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

1. 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.

2. 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.

3. Transfer chicken to a plate. Remove stockpot from heat. Add noodles; let stand, covered, for 20 minutes or until the noodles are just tender.

4. 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.

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