Chicken Noodle Soup

Chicken Noodle Soup

3 pounds boneless, skinless chicken thighs

Kosher salt & fresh-ground pepper, to taste

1 tablespoon canola or vegetable oil

1 medium onion, chopped

2 garlic cloves, minced

16 cups chicken broth

4 celery ribs, chopped

1 small bag baby carrots

2 bay leaves

1 teaspoon Italian seasoning

12 ounces wide egg noodles

1 tablespoon chopped fresh parsley

1. Pat chicken dry with paper towels; sprinkle with salt and pepper. In a large stockpot, heat oil over medium-high heat. Add chicken in batches; cook until golden brown, 3-4 minutes. Remove chicken from pan; discard all but 2 tablespoons drippings.

2. Add onion and celery to the pot; 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 the pot. Bring to a boil. Return chicken and drippings to the pot. Add carrots, bay leaves and Italian seasoning. Reduce heat; simmer, covered, until chicken is tender, 25-30 minutes.

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

4. Meanwhile, when chicken is cool enough to handle, cut meat into bite-sized pieces. Return meat to the pot. Stir in parsley. Adjust seasoning with more salt and pepper, if needed. Discard bay leaves.