The Ultimate Chicken Noodle Soup




  • 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

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