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Chicken Noodle Soup Recipe

by Salad Foodie

Ingredients

1 1/4 pounds chicken thighs, bone-in (about 3) 1/4 teaspoon each, salt and pepper 1 tablespoon cooking oil 1 medium onion, chopped 2 garlic cloves, minced 6 cups chicken broth (or more as needed for desired consistency) 2 celery ribs, chopped

2 large carrots, chopped 1 large bay leaf 1/4 teaspoon dried thyme 4 ounces egg noodles 1/3 cup frozen peas (or 1/2 cup raw string beans, sugar snap peas, etc., sliced in ½" pieces) 2 teaspoons lemon juice Additional salt & pepper to taste

Directions

1. Pat chicken dry with paper towels; sprinkle skin side with the salt and pepper.
2. In a 3 1/2 quart stock pot heat oil over medium-high heat. Add chicken skin-side down and cook until dark golden brown, about 3 or 4 minutes.
3. Remove chicken from pan; remove and discard skin. Pour off drippings from pan, reserving 1 tablespoon.
4. Add onions to drippings; cook and stir over medium-high heat until tender, about 4 minutes. Add garlic and cook 1 minute more.
5. Add 6 cups broth, stirring to loosen brown bits from pan. Bring to a boil. Return chicken to pan and add celery, carrots, bay leaf and thyme. Reduce heat, cover and simmer until chicken is tender, about 25 minutes. Transfer chicken to a plate to cool.
6. Add noodles to pot and simmer until tender, covered, about 10 minutes.
7. (NOTE: If using raw string beans or sugar snap peas, add them when noodles are added; if using frozen peas, wait to add them toward the end of noodle cooking time.)
8. Meanwhile when chicken is cool enough to handle, remove meat and discard bones. Shred or chop meat into bite size pieces and return meat to stockpot; heat through.
9. Add lemon juice. Remove bay leaf. Taste and adjust seasoning with additional salt and pepper as desired; add 1 to 2 cups additional broth as preferred for soup consistency.
10. Yield: 2 quarts; about 5-6 servings.

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