Chicken Noodle Soup

                      Chicken Noodle Soup

Ingredients (20 Servings)

• 5 pounds bone-in chicken thighs
• 2-1/2 teaspoons pepper, divided
• 1 teaspoon salt
• 2 tablespoon canola oil
• 2 large onion, chopped
• 2 garlic clove, minced
• 20 cups chicken broth
• 8 celery ribs, chopped
• 8 medium carrots, chopped
• 4 bay leaves
• 2 teaspoon minced fresh thyme or 1/2 teaspoon dried thyme
• 5 cups uncooked kluski or other egg noodles (about 14 ounces)
• 2 tablespoon chopped fresh parsley
• 2 tablespoon lemon juice

Method

1. Pat chicken dry with paper towels; sprinkle with 1 teaspoon pepper and salt. In a 12-qt. stockpot, heat oil over medium-high heat. Add chicken in batches, skin side down; cook until dark golden brown, 3-4 minutes. Remove chicken from pan; remove and discard skin. Discard drippings, reserving 4 tablespoons.
2. Add onion to drippings; cook and stir over medium-high heat until tender, 4-5 minutes. Add 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, until chicken is tender, 25-30 minutes.
3. Transfer chicken to a plate. Remove soup from heat. Add noodles; let stand, covered, until noodles are tender, 20-22 minutes.
4. Meanwhile, when chicken is cool enough to handle, remove meat from bones; discard bones. Shred meat into bite-sized pieces. Return meat to stockpot. Stir in parsley and lemon juice. Adjust seasoning with salt and remaining 1 teaspoon pepper. Discard bay leaves.

Enjoy!