Warm up this winter with this cozy, classic soup!
Ingredients:
- 2½ lbs. bone-in chicken thighs*
- ½ tsp. salt
- ½ tsp. pepper
- 1 tbsp. canola oil
- 1 large onion, chopped
- 1 garlic clove, minced
- 10 cups chicken broth
- 4 celery ribs, chopped
- 4 medium carrots, chopped
- 2 bay leaves
- 1 tsp. minced fresh thyme or ¼ teaspoon dried thyme
- 3 cups uncooked kluski or other egg noodles (about 8 ounces)
- 1 tbsp. chopped fresh parsley
- 1 tbsp. lemon juice
Optional Ingredients
- Salt & Pepper to taste
Directions:
- Dry the chicken pieces with paper towels and season with salt and pepper.
- In a large pot, heat oil over medium heat.
- Cook the chicken in batches until golden brown, about 3-4 minutes per side. Remove chicken and set aside.
- Keep 2 tablespoons of the cooking oil in the pot and discard the rest.
- Cook onions in the remaining oil until soft, about 4-5 minutes.
- Add garlic and cook for another minute.
- Pour in the broth, stirring to scrape up any browned bits from the bottom of the pot.
- Bring to a gentle boil, then return the chicken to the pot.
- Add celery, carrots, bay leaves, and thyme.
- Reduce heat to low, cover, and simmer until chicken is tender, about 25-30 minutes.
- Remove chicken from the pot and set aside to cool slightly.
- Turn off the heat and add noodles to the pot. Cover and let stand for 20-22 minutes until noodles are soft.
- Once chicken is cool enough to handle, remove meat from bones and shred into small pieces.
- Return shredded chicken to the pot.
- Stir in parsley and lemon juice.
- Remove bay leaves.
- Taste and add more salt and pepper if needed.
* For food safety, heat meat thoroughly to an internal temperature of 165°F (74°C) before consuming. Use a food thermometer to ensure that all parts of the food reach this temperature.