Chicken Noodle Soup

Chicken Noodle Soup

Serves 6

1 large (or two medium) carrot, diced

2-3 ribs celery, diced

1 medium white onion, diced

3 cloves of garlic, minced

8 cups chicken stock

4 bone-in, skin-on thighs

2 bay leaves

3-4 sprigs fresh thyme

½ t ground turmeric

8 oz, dried egg noodles

Juice of ½ a lemon

Minced fresh parsley for garnish

Salt and pepper to taste

1 T olive oil

Add the olive oil to a large pot or Dutch oven over medium high heat. Add the chicken thighs skin side down and cook until the skin is golden brown. Remove from the pot and set aside.

Add the carrot, celery, onion, and garlic and sweat for 3-4 minutes. Add the chicken stock, turmeric, thyme and bay leaves and season with salt and pepper. Return the chicken to the broth and bring to a simmer. Cover and cook at a low simmer for at least 30 minutes, up to 2 hours.

Remove the chicken thighs and set aside to cool. Remove the spent thyme sprigs and bay leaves. Bring the soup to a rapid simmer and add the egg noodles. Cook per package directions or until al dente.

Remove the skin from the chicken and pull the meat from the bones. Shred into bite size pieces. Once the noodles are cooked, turn off the heat and return the shredded chicken to the soup. Squeeze in the juice of half a lemon, taste for final seasoning and serve, garnished with freshly minced parsley and lemon wedges if desired.