Chicken Noodle Soup
Serves 10 (about 3 1/2 quarts / 3.3 L)
Classic chicken soup with browned thigh meat, celery and carrots, finished with egg noodles and a squeeze of lemon.
| 1.1 kg bone-in chicken thighs | Season chicken, brown in oil in batches | Cook onion in drippings, add garlic | Add broth, boil, scrape up browned bits | Return chicken, add vegetables & herbs | Simmer covered 25-30 min; set chicken aside | Off heat, add noodles, cover 20-22 min | Shred chicken, discard bones, return to pot | Discard bay, stir in parsley & lemon | Adjust seasoning with salt & pepper |
| 1/2 tsp salt | |||||||||
| 1/2 tsp pepper | |||||||||
| 1 tbsp canola oil | |||||||||
| 1 large onion, chopped | |||||||||
| 1 garlic clove, minced | |||||||||
| 2.4 L chicken broth | |||||||||
| 4 celery ribs, chopped | |||||||||
| 4 medium carrots, chopped | |||||||||
| 2 bay leaves | |||||||||
| 1 tsp minced fresh thyme or 1/4 tsp dried thyme | |||||||||
| 3 cups / 8 oz / 225 g uncooked kluski or other egg noodles | |||||||||
| 1 tbsp chopped fresh parsley | |||||||||
| 1 tbsp lemon juice | |||||||||
| Additional salt and pepper (optional) |
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