Roasted Chicken Noodle Soup

Total Time: 2 hrs 30 mins Preparation Time: 30 mins Cook Time: 2 hrs

Ingredients

• Servings: 6
• 6 chicken thighs
• 1 medium onion, chopped
• 2 medium carrots, chopped
• 2 stalks celery, chopped
• 1/2 teaspoon dried thyme
• 1 bay leaf
• salt and pepper
• 2 cups dried egg noodles or 2 cups fresh egg noodles

Recipe

• 1 roast chicken thighs in roasting pan at 400 degrees until skin is golden brown, about 30 minutes.
• 2 discard all but 2-3 tablespoons of fat. scatter vegetables in roasting pan around chicken, and stir to coat with fat. roast 15 minutes more, stirring vegetables occasionally.
• 3 transfer chicken and vegetables to large soup pot.
• 4 deglaze roasting pan with one cup water over (or wine or stock, if desired)over medium heat. pour into soup pot.
• 5 add cold water to just cover chicken. bring to boil over high heat, skimming as necessary. add thyme, bay leaf, salt and pepper.
• 6 reduce heat to low and simmer, partially covered, for 30 minutes.
• 7 remove chicken and set aside until cool enough to handle (about 20 minutes). meanwhile, keep soup simmering.
• 8 remove skin and bone from chicken and cut into bite size pieces. return chicken to pot.
• 9 add egg noodles and cook until tender.