Pat dry with paper towels…
- 2 1/2 pounds chicken tighs (with bones)
Sprinkle with…
- 1/2 teaspoon salt
- 1/2 teaspoon fresh cracked black pepper
In a 6-quart stockpot, heat over medium-high heat and add…
- 1 tablespoon olive oil
In batches, cook chicken until dark golden brown, approximately 4-5 minutes. Remove chicken from pan and discard all but 2-3 tablespoons drippings.
Add to pan and stir over mediume-high heat for 4-5 minutes…
- 1 onion (large), chopped
Add and cook for 1 minute…
- garlic clove, chopped
Add and scrape bottom of pant to remove browned bits, then bring to boil.
- 10 cups chicken broth
Add…
- previously browned chicken
- 4 celery ribs, chopped
- 4 medium carrots, chopped
- 2 bay leaves
- 1/4 teaspoon thyme (dried)
Reduce heat to let simmer, covered for 25-30 minutes.
Transfer chicken to a plate. Remove soup from head then add…
- 3 cups egg noodles (8 ounces)
Let stand, covered until noodles are tender, 20-25 minutes.
When chicken is cool enough to handle, remove meat from bones. Shred the mead into small pieces. Return chicken to the stockpot.
Stir in…
- 1 tablespoon fresh parsley, chopped
- 1 tablesppon lemon juice
Adjust sessoning with salt and pepper. Serve in bowls.