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prep time
20 Min
cook time
1 Hr
method
Stove Top
yield
10 serving(s)
Ingredients
- 2-1/2 pound bone in chicken thighs
- 1-1/4 teaspoon pepper, divided
- 1/2 teaspoon salt
- 1 tablespoon oil
- 1 large onion, chopped
- 1 clove garlic, minced
- 10 cups chicken broth
- 4 celery ribs, chopped
- 4 medium carrots, chopped
- 2 bay leaves
- 3 cups uncooked noodles, kluski or egg, 8 ounces
- 1 tablespoon chopped fresh parsley
- 1 tablespoon lemon juice
How To Make chicken noodle soup
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Step 1Pat chicken dry with paper towels; Sprinkle with 1/2 tsp. salt and pepper. In a 6 quart stockpot, heat oil over medium high heat. Heat chicken in batches, skin side down; cook until dark golden brown, 3 to 4 minutes.
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Step 2Remove chicken from pan; remove and discard skin. Discard drippings, reserving 2 tbsp. Add onion to drippings; cook and stir over medium high heat 4-5 minutes. Add garlic; cook 1 minute longer. Add broth and stir. Bring to a boil. Return chicken to pan. Add celery, carrots and bay leaves. Reduce heat ; simmer, covered, until chicken is tender, 25 to 30 minutes. Transfer chicken to a plate. Remove soup from heat. Add noodles, let stand, covered, 20 to 22 minutes.
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Step 3After chicken is cool enough to handle, remove meat from bones. Cut meat into bite- sized pieces. Return meat to stockpot. Stir in parsley and lemon juice. Adjust seasoning with salt and remaining 3/4 tsp. pepper. Remove bay leaves.
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