Classic Chicken Noodle Soup

Ingredients

• 2 lbs bone-in chicken thighs
• 1 onion, diced
• 3 carrots, sliced
• 3 ribs celery, sliced
• 3 cloves garlic, minced
• 10 cups chicken stock
• 6 oz wide egg noodles
• 2 tbsp chopped dill
• 2 tbsp chopped parsley
• Salt and black pepper

Instructions

1. 1

   Brown the chicken thighs skin-side down in a heavy pot until the fat renders and the skin is deeply golden, then set them aside on a plate.

2. 2

   Cook the onion, carrot, and celery in the rendered fat until they soften and start to smell sweet, then stir in the garlic for a final minute.

3. 3

   Return the chicken to the pot with the stock, bring it to a bare simmer, and cook gently for thirty minutes until the meat pulls away from the bone.

4. 4

   Lift out the chicken, shred the meat, and discard the skin and bones. Bring the broth back to a boil and cook the noodles directly in it.

5. 5

   Stir the shredded chicken back in with the dill and parsley, taste carefully for salt, and ladle it out while the noodles are still perfectly tender.