Michelle's Chicken

Name: Michelle's Chicken
Cuisine: American, Asian, Japanese
Ingredients: Ingredients; [ ] 2-1/2 pounds bone-in chicken thighs; [ ] 1-1/4 teaspoons pepper, divided; [ ] 1/2 teaspoon salt; [ ] 1 tablespoon canola oil; [ ] 1 large onion, chopped; [ ] 1 garlic clove, minced; [ ] 10 cups chicken broth; [ ] 4 celery ribs, chopped; [ ] 4 medium carrots, chopped; [ ] 2 bay leaves; [ ] 1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme; [ ] 3 cups uncooked kluski or other egg noodles (about 8 ounces); [ ] 1 tablespoon chopped fresh parsley; [ ] 1 tablespoon lemon juice

4 steps

Great chicken soup

Updated at: Wed, 16 Aug 2023 20:35:22 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Nutrition per recipe

Calories2738.4 kcal (137%)

Total Fat136.7 g (195%)

Carbs216.9 g (83%)

Sugars37 g (41%)

Protein157.3 g (315%)

Sodium10864.2 mg (543%)

Fiber16.2 g (58%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

2.5 poundschicken thighs

bone-in

1 ¼ teaspoonspepper

divided

½ teaspoonsalt

1 tablespooncanola oil

10 cupschicken broth

1 teaspoonfresh thyme

minced, or 1/4 teaspoon dried thyme

3 cupskluski

uncooked, or other egg noodles

1 tablespoonfresh parsley

chopped

1 tablespoonlemon juice

Instructions

Step 1

Pat chicken dry with paper towels; sprinkle with 1/2 teaspoon pepper and salt. In a 6-qt. stockpot, heat oil over medium-high heat. Add chicken in batches, skin side down; cook until dark golden brown, 3-4 minutes. Remove chicken from pan; remove and discard skin. Discard drippings, reserving 2 tablespoons.

Step 2

Add onion to drippings; cook and stir over medium-high heat until tender, 4-5 minutes. Add garlic; cook 1 minute longer. Add broth, stirring to loosen browned bits from pan. Bring to a boil. Return chicken to pan. Add celery, carrots, bay leaves and thyme. Reduce heat; simmer, covered, until chicken is tender, 25-30 minutes.

Step 3

Transfer chicken to a plate. Remove soup from heat. Add noodles; let stand, covered, until noodles are tender, 20-22 minutes.

Step 4

Meanwhile, when chicken is cool enough to handle, remove meat from bones; discard bones. Shred meat into bite-sized pieces. Return meat to stockpot. Stir in parsley and lemon juice. Adjust seasoning with salt and remaining 3/4 teaspoon pepper. Discard bay leaves.