- 2 1/2 lbs. bone-in, skin-on chicken thighs
- 1 3/4 tsp. pepper, divided
- 1/2 tsp. salt
- 1 Tbsp. canola oil (I used EVOO.)
- 1 large onion, chopped
- 1 garlic clove, minced
- 10 cups chicken broth (I used unsalted chicken stock.)
- 4 celery ribs, chopped
- 4 medium carrots, chopped
- 2 bay leaves
- 1 tsp. minced fresh thyme
- 3 cups uncooked kluski noodles
- 1 Tbsp. chopped fresh parsley
- 1 Tsbp. lemon juice
- Pat chicken dry with paper towels, sprinkle with 1/2 tsp. pepper and salt. In a 6-qt. stockpot, heat oil over medium-high heat. Add chicken in batches, skin side down; cook 3-4 minutes or until dark golden brown. Remove chicken from pan: remove and discard skin. Discard droppings, reserving 2 tbsp.
- Add onion to drippings: cook and stir over medium-high heat 4-5 minutes or until tender. Add minced garlic: cook 1 minute longer. Add broth, stirring to loosen browned bits from pan. Bring to a boil. Return chicken to pan. Add celery, carrots, bay leaves and thyme. Reduce heat; simmer; covered, for 25-30 minutes or until the chicken is tender.
- Transfer chicken to a plate. Remove stockpot from heat. Add noodles; let stand, covered, for 20 minutes or until the noodles are just tender.
- Meanwhile, when chicken is cool enough to handle, remove meat from bones; discard bones. Shred meat into bite-size pieces. Return meat to stockpot. Stir in parsley, lemon juice and remaining 3/4 tsp. pepper. Remove bay leaves.
*Taste of Home, February/March 2016