Categories: soup

Ingredients

• 2 1/2 lb bone in chicken thighs
• 1 1/4 tea pepper divided
• 1/2 tea salt
• 1 table oil
• 1 large onion chopped
• 1 garlic clove minced
• 10 cups chicken broth
• 4 celery chopped
• 4 carrots chopped
• 2 bay leaves
• 1 tea fresh thyme or 1/4 tea dried
• 3 cups egg noodles
• 1 table chopped fresh parsley
• 1 table lemon juice

Directions

1. pad chicken dry with paper towels

2. add 1/2 tea salt and pepper

3. in 6 quart pot add oil and cook chicken in batches til golden brown

4. remove chicken from bone

5. save 2 table drippings

6. add onion to drippings then garlic and broth

7. put chicken back in pan

8. add celery bay and thyme and reduce heat

9. cook til chicken is tender about 30 min

10. transfer chicken to plate and remove soup from heat

11. add noodles and let stand til tender. 20-22 min

12. add chicken back in and parsley and lemon

13. add rest of pepper and take out bay leaf

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