Categories: Soup
Ingredients
- 2 TBSP oil
- 3-3.5 #bone-in skin-on chicken pieces (drumsticks and thighs will produce the best flavor but you can include breasts)
- 1 lrg yellow onion, finely chopped
- 4 large carrots, sliced into rings
- 3-4 large celery ribs, diced
- 1 med. leek, finely chopped ( if you have)
- 4 cloves garlic, minced
- 10 cups chicken broth - high quality
- 3/4 tsp dried thyme
- 3/4 tsp dried rosemary
- 2 bay leaves
- 1 tsp. sea salt
- 1/2 tsp ground black pepper
- 8 oz uncooked egg noodles
- 3 TBSP chopped fresh parsley
- 2 TBSP chopped fresh dill (if you have or use dried)
- 1 TBSP lemon juice fresh
Directions
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In a Duch oven or stock pot hear the oil over medium high heat and brown the chicken pieces in batches on all sides until dark golden brown. Transfer the chicken to a plate and set aside.
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Add the onion, carrots, celery, and leek and cook until softened, 4-5 min.
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Add garlic and cook for another minute.
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Return the chicken pieces to the pot along with the thymerosemary, bay leaves, salt, and apepper. Add the broth and stir to scrape any browned bits on the bottom of the pot. Bring the soup to a boil, reduce the heat to low, cover, and simmer fgor 50-6- minutes.
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remove the chicken and let it sit until cool enough to handle. Remove and discard the skin.
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Remove and dice the chicken meat. Discard bone.
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If desired, spoon off the top layer of oil on the soup.
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Add the noodles and cook for 8-10 minutes or until done.
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Discard the bay leaves.
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Place the chicken pieces back in the pot along with the parsley and lemon juice an heat through. Add salt and pepper to taste.