- 2-1/2 pounds bone-in chicken thighs
- 1-1/4 teaspoons pepper, divided
- 1/2 teaspoon salt
- 1 tablespoon canola oil
- 1 large onion, chopped
- 1 garlic clove, minced
- 10 cups chicken broth
- 4 celery ribs, chopped
- 4 medium carrots, chopped
- 2 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. Yield: 10 servings (3-1/2 quarts).
Reviews forThe Ultimate Chicken Noodle Soup
"Anyone can cook a soup using broth or stock. But real chicken soup is make from scratch using lots of chicken wings, and any other parts you want, celery, carrots, onions, garlic,water and cook slow and low for about 3- 3 1/2 hrs. adding more water is necessary.Cool, drain, toss all but broth and put in frig. for one -two days. Skim fat (the most important step). Add fresh cut carrots and celery. At this point you can add any shredded or cut up chicken and if desired egg noodles. Simmer about 20 in. Voila...delish."
"Very good. I do however agree with Mark's review that the sodium level is WAY too high ! .But that can be fixed with some advanced planning. I save ALL chicken bones in the freezer. Plus I try to have AT LEAST 1 whole Roast chicken dinner sometime before I make the soup. ( just to save those bones) Then simply put all bones ( NOTHING else is needed (cause your making bone broth, not stock) in a crock pot, with just enough water to completely cover the bones, plus 1 to 2 T apple cider (that draws out collegen from bones, but adds no vinegar taste at all) Cook on high for 1 to 2 hr then low for 10 hrs..Discard bones, cool .You will end up with a super gelatinous, nutritious, sodium free, bone broth. With very little extra work. Use this for a no sodium broth. Then, adjust salt taste a little at a time, using Kosher salt or Herbox NO Sodium packets or crystals. Add one to two more cloves of garlic to the stated recipe; and you have perfection.! ONLY other tweak is to put the bones of the the thighs back into the soup for entire cooking time, and remove just before serving..BTW, bone broth costs about $3.00 or so per quart to buy. Saving bones is almost free..(Google what bone broth does for your body especially for arthritis) Great recipe as is but greatly reduce the sodium.!! If you can find Lemon Thyme it is even better. Wall Mart and Lowes sells plants of Lemon Thyme in early spring. I plant it - - in 12 inch deep GOOD DRAINING pots in spring on my patio. AWSOME in chicken or any fish recipe)A good recipe, well deserving if 1st prize."
"Excellent!! Added chopped sweet red peppers...otherwise didn't change anything!"
"Good and easy. Kids loved and husband had seconds."
"Spectacular! Made as written except with a combo of low sodium or unsalted broth and no lemon juice."