Homemade Chicken Noodle Soup

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Homemade Chicken Noodle Soup with ButcherBox.ca Air Chilled Chicken Thighs



  • 2 lb ButcherBox.ca air chilled bone in skin on chicken thighs
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 tbsp good quality olive oil or avocado oil
  • 1 lg onion, chopped
  • 1 garlic clove, minced
  • 10 cups chicken broth (regular or low sodium)
  • 4 stalks celery, chopped
  • 4 medium carrots, peeled and chopped
  • 2 bay leaves
  • 1 tsp fresh minced thyme or 1/4 tsp dried thyme
  • 3 cups uncooked egg noodles (or your choice of noodles)
  • 1 tbsp fresh chopped flat leaf parsley
  • 1 tbsp lemon juice
  • **additional salt and pepper to taste (optional)


  1. Pat chicken dry with paper towel, sprinkle with salt and pepper.  In a large stockpot, heat oil over medium high heat until shimmery, add chicken thighs in batches, skin side down; cook skin side only until dark golden brown, about 3 - 4 minutes.  Remove chicken from pan, remove and discard skin and drippings, reserving 2 tbsp of the drippings.
  2. Add onion to the stock pot with the reserved drippings, cooking until tender - about 4 - 5 minutes.  Add garlic, cook 1 minute longer.  Add broth, stirring to loosen up browned bits from bottom of stockpot.
  3. Bring to a boil, return chicken to pot, along with celery, carrots, bay leaves and thyme.  Reduce heat to simmer - keep covered and continue to simmer until chicken is tender, about 25 - 30 minutes.
  4. Transfer chicken thighs to a plate, remove pot from heat.  Add noodles and let stand, covered, until noodles are tender - about 20 - 22 minutes.
  5. When chicken is cooled, remove from bone and shred into bite size pieces.  Once noodles are cooked, return chicken pieces to stock pot, stir in parsley and lemon juice.  Add additional salt and pepper to taste, if desired.  Remove bay leaves and serve.

**If you'd like, be sure to save the chicken bones and veggie scraps to make a batch of homemade chicken broth for your next batch of soup!