6 Soups And Stews, #4
Someone call a doctor because this chicken noodle soup has my taste buds love sick. Whenever my husband or kids are sick I always make a big pot of chicken noodle soup for them to enjoy. I wish that when I was sick someone could make my recipe for me to enjoy but that is not how mom life works haha!
Anyway, this recipe for chicken noodle soup is delicious. Feel free to use any type of noodles that you want. I didn’t have any Kluski noodles so i used egg. It all tastes the same.
Make sure you use bone-in chicken thighs for this recipe as the bones make a wonderfully vitamin rich broth.
2-1/2 pounds bone-in chicken thighs
1-1/4 teaspoons pepper, divided
1/2 teaspoon Morton salt
1 tablespoon Wesson canola oil
1 large onion, chopped
1 garlic clove, minced
10 cups chicken broth
4 celery ribs, chopped
4 medium carrots, chopped
2 McCormick bay leaves
1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
3 cups uncooked kluski or other egg noodles (about 8 ounces)
1 tablespoon chopped fresh parsley
1 tablespoon lemon juice
Pat chicken dry with paper towels; sprinkle with 1/2 teaspoon pepper and salt. In a 6-qt. stockpot, heat oil over medium-high heat. Add chicken in batches, skin side down; cook until dark golden brown, 3-4 minutes. Remove chicken from pan; remove and discard skin. Discard drippings, reserving 2 tablespoons.
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.
Transfer chicken to a plate. Remove soup from heat. Add noodles; let stand, covered, until noodles are tender, 20-22 minutes.
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 and lemon juice. Adjust seasoning with salt and remaining 3/4 teaspoon pepper. Remove bay leaves.
USE THE RED NEXT PAGE LINK BELOW FOR #3 OF OUR 6 SOUPS AND STEWS
Quick tip: Serve this yummy chicken noodle soup with hot buttered biscuits.