The Ultimate Chicken Noodle Soup


1 tablespoon canola oil
3 cups uncooked kluski or other egg noodles (about 8 ounces)
1/2 teaspoon pepper
4 medium carrots, chopped
1 garlic clove, minced
1 large onion, chopped
4 celery ribs, chopped
1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
2 bay leaves
1/2 teaspoon salt
Optional: Additional salt and pepper
1 tablespoon lemon juice
2-1/2 pounds bone-in chicken thighs
10 cups chicken broth
1 tablespoon chopped fresh parsley


-Dry the chicken with paper towels and season with salt and pepper. Heat the oil in a 6-quart stockpot over medium-high heat. Cook until dark golden brown, 3-4 minutes, in batches, skin side down. Remove the chicken from the pan and discard the skin. 2 tablespoons of the drippings should be saved and discarded.

-Cook and toss the onion in the drippings until it is soft, about 4-5 minutes. Cook for a further minute after adding the garlic. Stir in the broth to dislodge any browned bits from the bottom of the pan. Bring the water to a boil. Put the chicken back in the pan. Celery, carrots, bay leaves, and thyme are added to the pot. Reduce heat to low and cover; cook for 25-30 minutes, or until chicken is cooked.

-Place the chicken on a plate. Take the soup off the heat. Cover and let aside for 20-22 minutes, or until noodles are cooked.

-Meanwhile, remove the meat from the bones when the chicken is cool enough to handle; discard the bones. Meat should be shredded into bite-sized pieces. Put the meat back in the stockpot. Combine parsley and lemon juice in a mixing bowl. Season to taste with more salt and pepper if required. Bay leaves should be discarded.

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