Amazing Chicken Noodle Soup

Built on thighs and cooked noodles kept separate, so it survives leftovers.

⏱ 1 hr · easy · 🍽 serves 4

Ingredients

• 2 lb bone-in chicken thighs
• 2 tbsp olive oil
• 1 onion, diced
• 3 carrots, sliced
• 3 celery ribs, sliced
• 4 garlic cloves, minced
• 8 cups chicken stock
• 2 bay leaves
• 2 sprigs thyme
• 8 oz egg noodles
• Juice of 1/2 lemon
• Chopped dill and parsley
• Kosher salt

Steps

1. Season the thighs and brown them skin side down in the oil, 6 minutes, then turn and cook 3 more. Remove and discard the skin.
2. Cook the onion, carrot and celery in the fat for 8 minutes, then the garlic 1 minute.
3. Return the chicken with the stock, bay and thyme. Simmer 30 minutes.
4. Lift out the chicken, shred the meat off the bones and return it to the pot.
5. Cook the noodles separately and add them to each bowl rather than the pot.
6. Finish the soup with lemon juice, herbs and salt.