The weather in St. Louis is crazy. It’s currently fall and temperatures have jumped 35 degrees in either direction and back again in a 72 hour period. Both kids have constant runny noses, and my husband and I are running on very little sleep this week in particular (hello, Election 2020!). A large bowl of chicken noodle soup with french bread for lunch has been soul healing.
Chicken Noodle Soup
Ingredients
- 2 pounds bone-in chicken thighs with skin
- kosher salt and freshly ground pepper
- 1 tablespoon oil of choice
- 1 large yellow onion diced
- 3 garlic cloves minced
- 8 cups chicken broth
- 4 celery ribs chopped
- 4 medium carrots peeled and cut into 1/4″ rounds
- 2 bay leaves
- 1 tablespoon minced fresh thyme
- 3 cups of uncooked kluski egg noodles
- ¼ cup fresh parsley, chopped chopped
- ½ lemon, juiced
Instructions
- Season chicken generously with salt and pepper. In a large stockpot, heat oil over medium-high heat. Add chicken, skin side down and cook until golden brown, about 4-5 minutes. Flip chicken and brown for another 3-5 minutes. Remove chicken from pot, when cool enough, remove skins from chicken. Leave drippings in pot.
- Add onions to the pot and cook over medium-high heat until translucent, about 5 minutes. Season with salt. Add garlic, cook until fragrant, 30 seconds. Add broth, scraping the bottom of the pot with a wooden spoon to loosen browned bits. Bring to a boil. Return chicken to the pot along with celery, carrots, bay leaves, and thyme. Reduce heat to simmer and cover until chicken is cooked through, about 25-30 minutes.
- Transfer chicken to a plate. Remove soup from heat. Add noodles, let stand, covered, until the noodles are tender, about 15 minutes.
- Meanwhile, allow chicken to cool. Once cool enough to handle, shred meat from bones into small bit sized pieces. Return chicken to pot. Stir in lemon juice and parsley.