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Chicken Noodle Soup Recipe

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This recipe for Chicken Noodle Soup, by , is from The Not So Little Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Julia Little


2 1/2 lbs. bone in chicken thighs ( skin on)
1/2 tsp salt
1 Tbsp olive oil
1 large onion, chopped, about 2 cups
1 garlic clove, minced
10 cups chicken broth
4 celery stalks, chopped, about 2 cups
4 medium carrots, peeled and cut into 1 inch pieces
2 bay leaves
1 tsp minced fresh thyme or 1/2 tsp dried thyme
3 cups uncooked egg noodles about 8 oz.
1 Tbsp fresh parlsey
1 Tbsp lemon juice

Pat chicken dry and sprinkle with 1/2 tsp salt. In a 6 -8 qt. stockpot heat oil over medium heat. Add chicken in batches skin side down and cook 3-4 minutes or until dark golden brown. Remove the chicken from the pan and discard the skin. Reserve 2 Tbsp dripping and discard the rest. Add onion to drippings and cook and stir until tender about 5 minutes. Add garlic cook 1 more minute. Add broth stirring to loosen the brown bits from the pan. Bring to a boil and return the chicken to pan. Add celery, carrots, bay leaves, and thyme. Reduce heat, cover and simmer for 30 minutes or until the chicken is tender. Transfer the chicken to a platter and allow to cool. Remove pot from heat. Add noodles and let stand covered for 20 minutes or until noodles are tender. Meanwhile when chicken is cool enough to handle, remove meat from the bones, discard bones and cut meat into bite size pieces. Return meat to the stockpot and stir in the parsley and lemon juice. Adjust seasoning with salt and pepper. Remove the bay leaves. Skim fat off top with a flat spoon. Serve.




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