Ingredients
The following ingredients have 7 Servings
- 1 3/4 to 2 pounds chicken thighs (about 4 thighs (*see Tips & Tricks below))
- 8 ounces julienned carrots (about 3 cups, packed)
- 3 large cloves garlic (minced)
- 2 teaspoons dried Italian seasoning
- 2 bay leaves
- 1/2 teaspoon salt (plus additional to taste)
- Freshly ground black pepper (to taste)
- 3 quarts (12 cups) good-quality chicken stock or broth (store-bought OR homemade)
- 8 ounces uncooked egg noodles
- 1/4 cup minced fresh parsley leaves (plus additional for garnish)
- Squeeze of fresh lemon juice
Instruction
- Arrange chicken pieces in the bottom of a large soup pot. Add julienned carrots, garlic, Italian seasoning, bay leaves, salt, and pepper. Carefully pour chicken stock over the top. Bring to a boil and then reduce to a simmer. Cook, covered, for 25 to 30 minutes or until the chicken is cooked through.
- Remove the chicken pieces and bring the soup to a boil. Add the noodles and parsley and cook according to package directions. In the meantime, pull the chicken from the bones and shred or cut into chunks. Discard the skin and bones.
- After the noodles are done, return the chicken meat to the pot, stir in a big squeeze of fresh lemon juice, and adjust salt and pepper, to taste. Serve hot, garnished with additional fresh parsley, if desired.
