Ingredients
Scale
- 1 teaspoon oil or butter
- 2 1/2 pounds bone-in chicken thighs (or a mix of thighs and breasts)
- 1 large sweet onion, peeled and chopped
- 2–4 cloves garlic, minced
- 1 1/2 cups sliced celery
- 1 1/2 cups sliced carrots
- 1 tablespoon fresh thyme leaves (1 teaspoon dried)
- 12 cups chicken broth
- 2 bay leaves
- 1/4 teaspoon turmeric
- 8 ounce Kluski egg noodles
- 1/4 cup chopped parsley
- 2 tablespoons fresh lemon juice
- 1 1/2 teaspoons cornstarch
- Salt and pepper
Instructions
- Set a large 6-8 quart soup pot over medium heat. Add the oil.
- Generously salt and pepper the chicken thighs on both sides. Place them skin-side down in the pot. Brown the chicken skin, then flip and cook the chicken another 3 minutes. Remove the chicken from the pot and set aside.
- Place the onions and garlic in the chicken fat. Stir and saute for 3-4 minutes.
- Stir in the celery, carrots, and thyme and saute another 2 minutes.
- Add the chicken broth, bay leaves, and turmeric to the pot. Then place the chicken thighs in the broth. Season with 3/4 teaspoon salt, and 1/4 teaspoon black pepper. Stir well. Cover and simmer for 30 minutes.
- Use tongs to pull out the bay leaves and chicken thighs. Place the chicken on a cutting board.
- Stir the egg noodles into the soup and simmer another 6-9 minutes, until the pasta is cooked.
- Remove the chicken skins and bones. Shred the chicken with a fork. Then stir the chicken back into the soup.
- Measure the cornstarch and lemon juice into a small bowl. Whisk well. Then stir the mixture into the soup to thicken the base a little.
- Stir in the chopped parsley. Taste, then salt and pepper as needed.
Notes
- Use fresh herbs for better flavor.
- Adjust salt and pepper to taste.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 mins
- Cook Time: 45 mins
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 4g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 80mg