Ingredients

The following ingredients have 8 Servings
  • 2 tablespoon olive oil
  • 2 pounds chicken thighs (bone-in, skin on)
  • 1/4 teaspoon salt (or to taste)
  • 1/2 teaspoon pepper (or to taste)
  • 1 medium onion (diced)
  • 2 medium carrots (chopped)
  • 2 stalks celery (chopped)
  • 2 cloves garlic (minced)
  • 8 cups chicken broth (low sodium, 2 cartons)
  • 2 cups water
  • 2 teaspoon bouillon (or vegeta)
  • 2 bay leaves
  • 4 sprigs thyme
  • 4-5 ounce egg noodles
  • 2 tablespoon parsley (freshly chopped)

Instruction

  • Cook the Chicken: Heat the olive oil in a large dutch oven or soup pot over medium-high heat. Season the chicken thighs with salt and pepper, and sear them for 4-5 minutes per side, or until golden brown.
  • Make the Mirepoix: Remove the chicken from the pot and set aside. Add the onion, carrots, and celery to the pot. Cook, stirring occasionally, until the onion becomes translucent. 3-5 minutes. Stir in the garlic and cook for another 30 seconds or until aromatic.
  • Add Ingredients: Add the chicken broth, water, bouillon, bay leaves, thyme, and chicken thighs to the pot. Mix well and bring the pot to a boil. Reduce the heat to a simmer and cook for 20-25 minutes, or until the chicken is cooked through.
  • Add Chicken: Remove the chicken from the pot, peel off and discard the skin. Shred the meat and add it back to the pot.
  • Finish & Serve: Add the noodles to the pot and cook until tender. Garnish with parsley and serve.