Place Chicken in a large pot and cover with 6 cups of water. Bring to a boil, then reduce heat and simmer for 40-50 minutes, or until chicken is cooked through.
Remove Chicken from pot and let cool slightly. Shred the Chicken, discarding skin and bones.
In the same pot, sauté Onion, Carrots, and Celery with Garlic until softened, about 5-7 minutes.
Deglaze the pot with White Wine, scraping up any browned bits from the bottom. Simmer for 2-3 minutes.
Return the Chicken broth to the pot. Add Bay Leaf. Bring to a boil, then reduce heat and simmer for 15-20 minutes.
Add Chicken, Salt, and Pepper to the pot. Bring back to a simmer.
Add Noodles and cook according to package directions, usually 8-10 minutes.
Stir in Parsley, Thyme, and Lemon Juice before serving. Remove Bay Leaf.
Ingredients
6
1.5 lb680 gBone-in Chicken Thighs
11 mediumYellow Onion-diced
33 mediumCarrots-sliced
33 mediumCelery Stalks-sliced
22Garlic Cloves-minced
8 cups1.9 LChicken Broth
1/2 cup120 mLDry White Wine
8 oz225 gWide Egg Noodles
1 tbsp15 mLFresh Parsley-chopped
1 tbsp15 mLFresh Thyme-chopped
1 tsp5 mLSalt
1/2 tsp2.5 mLBlack Pepper
11Bay Leaf
1 tbsp15 mLLemon Juice
Equipment
Large Pot
Cutting Board
Knife
Instructions
Place Chicken in a large pot and cover with 6 cups of water. Bring to a boil, then reduce heat and simmer for 40-50 minutes, or until chicken is cooked through.
Remove Chicken from pot and let cool slightly. Shred the Chicken, discarding skin and bones.
In the same pot, sauté Onion, Carrots, and Celery with Garlic until softened, about 5-7 minutes.
Deglaze the pot with White Wine, scraping up any browned bits from the bottom. Simmer for 2-3 minutes.
Return the Chicken broth to the pot. Add Bay Leaf. Bring to a boil, then reduce heat and simmer for 15-20 minutes.
Add Chicken, Salt, and Pepper to the pot. Bring back to a simmer.
Add Noodles and cook according to package directions, usually 8-10 minutes.
Stir in Parsley, Thyme, and Lemon Juice before serving. Remove Bay Leaf.
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