The original recipe calls for using 2 1/2 lbs of bone-in chicken thighs. But since I roasted a chicken the night before, I just used the left over chicken instead. I will place ** in the recipe where the chicken thighs are used.
Taste of Home Chicken Noddle Soup Recipe
Ingredients
**2-1/2 pounds bone-in chicken thighs
**1-1/4 teaspoons pepper, divided
**1/2 teaspoon salt
**1 tablespoon canola oil
2 to 3 cups cooked, chopped chicken
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 egg noodles about 8 ounces
1 tablespoon chopped fresh parsley
1 tablespoon lemon juice
Directions
** 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. (Add cook chopped chicken if not using the chicken thighs) 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.
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).
Comments:
My son and his girlfriend LOVED this soup!! I plan on making this again. It also makes your house smell really good!!!
