Chicken Noodle Soup

From Cook's Country. After step 2, broth and meat can be refrigerated for 2 days or frozen for 1 month before being used to make soup.

Has Kim tried this? No
Broth

12 bone-in skin-on chicken thighs (4 lbs)

1 tbsp vegetable oil

1 medium onion, chopped

3 quarts water

2 bay leaves

2 large boneless, skinless chicken breasts (1 lb)

Soup

1 tbsp vegetable oil

1 medium onion, chopped fine

1 carrot, sliced thin

1 celery rib, halved and sliced thin

2 tsp minced fresh thyme

6 oz wide egg noodles

1/4 minced fresh parsley

Salt and pepper

1. For the broth: Pat thighs dry with paper towels and season with salt and pepper. Heat oil in large Dutch oven over medium-high heat until smoking. Cook half of thighs skin side down until deep golden brown, about 6 minutes. Turn thighs and slightly brown second side, about 2 minutes. Transfer to strainer-lined large bowl. Repeat with remaining thighs and transfer to strainer; discard fat in bowl. Pour off fat from pot, add onion, and cook over medium heat until just softened, about 3 minutes. Meanwhile, remove and discard skin from thighs. Add thighs, water, bay leaves, and 1 tbsp salt to pot. Cover and simmer for 30 minutes. Add chicken breasts and continue simmering until broth is rich and flavorful, about 15 minutes.

2. Strain broth into large container, let stand at least 10 minutes, then remove fat from surface. Meanwhile, transfer chicken to cutting board to cool. Once cooled, remove thigh meat from bones, shred, and reserve for another used. Shred breast meat and reserve for soup.

3. For the soup: Heat oil in now-empty Dutch oven over medium-high heat until shimmering. Add onion, carrot, and celery and cook until onion has softened, 3 to 4 minutes. Stir in thyme and broth and simmer until vegetables are tender, about 15 minutes. Add noodles and shredded breast meat and simmer until noodles are just tender, about 5 minutes. Off heat, stir in parsley and season with salt and pepper. 

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