Ingredients
Equipment
Method
- Pat the chicken dry with paper towels. Sprinkle the chicken with salt and pepper.
- In a 6-qt. stockpot, heat the oil over medium-high heat. Add chicken in batches and cook until dark golden brown, about 3-4 minutes per batch. Remove the chicken from the pot and discard all but 2 tablespoons of drippings.
- Add the onion to the drippings. Cook and stir over medium-high heat until the onion is tender, about 4-5 minutes. Add the garlic and cook for 1 minute more.
- Add the broth, stirring to loosen any browned bits from the bottom of the pot. Bring the broth to a boil. Return the chicken to the pot. Add the celery, carrots, bay leaves, and thyme.
- Reduce the heat. Simmer, covered, until the chicken is tender, about 25-30 minutes.
- Transfer the chicken to a plate. Remove the soup from the heat. Add the noodles and let the pot stand, covered, until the noodles are tender, about 20-22 minutes.
- While the noodles cook, let the chicken cool enough to handle. Remove the meat from the bones and discard the bones. Shred the meat into bite-sized pieces.
- Return the shredded meat to the stockpot. Stir in the parsley and lemon juice. If you wish, adjust the seasoning with additional salt and pepper. Discard the bay leaves before serving.
Nutrition
Notes
This soup is excellent for making ahead. The flavors deepen overnight. If you are making this for someone with gluten intolerance, confirm your noodle brand is certified gluten-free.