Old-Fashioned Chicken Noodle Soup


  • 2 1/2 pounds chicken thighs, bone-in and skin-on
  • 1/2 teaspoon salt, plus more to taste
  • 1/2 teaspoon pepper, plus more to taste
  • 1 tablespoon canola oil
  • 1 large onion, chopped
  • 1 clove garlic, minced
  • 10 cups chicken broth
  • 4 ribs celery, chopped
  • 4 medium carrots, chopped
  • 2 bay leaves
  • 1 teaspoon fresh thyme, minced or 1/4 teaspoon dried thyme
  • 3 cups egg noodles, uncooked
  • 1 tablespoon fresh parsley, chopped
  • 1 tablespoon lemon juice


  1. Pat the chicken dry with paper towels.
  2. Season the chicken with the salt and the pepper.
  3. In a 6-quart stockpot, heat the oil over medium-high heat.
  4. Add the chicken to the hot oil in batches, skin-side down, and cook until dark golden brown, about 3-4 minutes.
  5. Transfer the chicken from the pan and remove the skin.
  6. Discard all but 2 tablespoons of the chicken drippings, reserving those drippings in the pan.
  7. Add the onion to the chicken drippings and sauté over medium-high heat until tender, about 4-5 minutes.
  8. Add the garlic and cook until fragrant, about 1 minute.
  9. Add the broth to the stockpot, stirring to loosen the browned bits from the bottom of the pan, and bring it to a boil.
  10. Add the now-skinless chicken to the mixture.
  11. Add the celery, the carrots, the bay leaves, and the thyme.
  12. Reduce the heat to low and simmer, covered, until the chicken is cooked through at 165 degrees F and tender, about 25-30 minutes.
  13. Transfer the chicken to a plate.
  14. Transfer the soup from the heat.
  15. Add the noodles to the broth and let stand, covered, until the noodles are tender, about 20-22 minutes.
  16. When the chicken has cooled enough to handle, remove and discard the bones.
  17. Shred the chicken meat into bite-sized pieces and add it to the stockpot.
  18. Stir in the parsley and the lemon juice.
  19. Taste for seasoning.
  20. Discard the bay leaves and serve.

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