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2 lb bone in chicken thighs, skinned and trimmed
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3 medium carrots, cut into 1/2 in pices (1 !/4 cup)
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celery, cut into 1/2 in pieces (2 cups)
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2 garlic cloves, pelled and smashed
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2 fresh thyme sprigs
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2 fresh sage sprigs
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1 fresh rosemary sprig
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1 bay leaf
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1 1/2 tsp table salt
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1 ts freshly ground black pepper
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8 cups chicken broth
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2 cups wide egg noodles
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3 tbsp finely chopped fresh parsley
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1 tbsp fresh lemon juice
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