The Ultimate Chicken Noodle Soup
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 10
- 1/2 teaspoon salt
- 1 garlic clove minced
- 1 large onion chopped
- 1 tablespoon lemon juice
- 2 leaves
- 1 tablespoon chopped fresh parsley
- 1 tablespoon canola oil
- 10 cups chicken broth
- 4 medium carrots chopped
- 4 celery ribs chopped
- 1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
- 2-1/2 pounds bone-in chicken thighs
- 1-1/4 teaspoons pepper divided
- 3 cups uncooked kluski or other egg noodles (about 8 oun
- Carbohydrate 4.40491808351948 g
- Cholesterol 920 mg
- Fat 186.241370666667 g
- Fiber 1.21697333225254 g
- Protein 228.695948500008 g
- Saturated Fat 52.9952926 g
- Serving Size 1 1 servings (3-1/2 quarts). (1285g)
- Sodium 889.175558333355 mg
- Sugar 3.18794475126695 g
- Trans Fat 15.7442252 g
- Calories 2669 calories
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.
