Chicken Noodle Soup

Ingredients

• 2 lb bone-in skin-on chicken thighs
• 1 tbsp vegetable oil
• 1 large yellow onion, diced
• 3 carrots, sliced
• 3 celery stalks, sliced
• 3 cloves garlic, minced
• 10 cups chicken stock
• 2 bay leaves
• 1 tsp dried thyme
• 6 oz wide egg noodles
• 2 tbsp chopped fresh parsley
• Salt and pepper to taste

Method

1. Brown the thighs skin side down in the oil in a large pot until the skin is golden, about 6 minutes, then turn them once and lift them out.
2. Pour off all but a spoonful of fat and cook the onion, carrot and celery until softened, about 8 minutes, then add the garlic for a minute.
3. Return the chicken, add the stock, bay leaves and thyme, and simmer gently until the meat reads 165°F and pulls easily from the bone, about 25 minutes.
4. Lift out the chicken, discard the skin and bones, and shred the meat.
5. Bring the broth back to a boil, add the noodles and cook until just tender, 6 to 8 minutes.
6. Return the shredded chicken, season well and finish with parsley.

Notes