8 large bone-in, skinless chicken thighs (about 3 lbs)
SOUP
2 carrots, peeled and sliced
2 ribs of celery, sliced
2 small chicken bouillon cubes
1/2 tsp of salt
4 oz of broad egg noodles
1/4 cup of parsley, chopped
Instructions
BROTH- In a large pot, combine chicken, onions, carrot, celery, garlic, bay leaves, peppercorns, thyme and 12 cups of water. Bring to a boil; reduce heat and simmer, covered, 20 minutes. Remove chicken thighs to a cutting board and shred meat from bones. Reserve meat and add bones back to the pot. Continue to simmer, covered, 60 minutes. Strain broth into a second large pot. Discard bones and other solids.
SOUP- Skim broth; bring to a boil. Add carrots, celery, bouillon cubes and salt. Stir in noodles and cook about 7 minutes or until noodles and vegetables are tender. Stir in parsley and reserved chicken. Cook 1 minute to heat chicken.
Originally Submitted
1/7/2013
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