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Very few things warm the soul and the body like a bowl of chicken noodle soup on a cold winter's day, or when you're under the weather.
Ingredients:
4 bone-in, skin on chicken thighs (patted dry)
1 onion, chopped
4 medium carrots, peeled and sliced
4 ribs of celery, sliced
2 qts chicken broth
2 cups water
2 Tbsp oil (canola or olive)
1/2 tsp thyme
3 bay leaves
1 clove garlic, minced
8oz (half a bag) of wide egg noodles
1 Tbsp parsley
1 Tbsp lemon juice
Salt & Pepper to taste
Directions:
1. Over medium high heat, add oil to a Dutch oven, or heavy bottomed soup pot. Then place the thighs skin side down in the oil. Cook thighs until golden browned skin (3-5 minutes) and then flip for an additional two minutes. Remove to a plate. Discard the majority of the drippings reserving 2-3 tablespoons.
2. Add onion to drippings; cook and stir over medium-high heat until tender, 4-5 minutes. Add 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, until chicken is tender, 25-30 minutes.
3. Remove chicken to a plate or cutting board to cool. Add noodles; covered, over low heat until noodles are tender, 20-22 minutes.
4. When chicken is cool enough to handle, remove meat from bones. Shred meat into bite-sized pieces. Return meat to stockpot. Stir in parsley and lemon juice. Adjust to taste with salt and pepper. Remove bay leaves.
Serve with some crusty bread and ENJOY!
