- 2 ½ lb bone in chicken thighs
- 1 ½ tsp pepper
- ½ tsp salt
- 1 tbsp oil
- 1 large onion, chopped
- 1 garlic clove, minced
- 10 c chicken broth
- 4 medium carrots chopped
- 2 bay leaves
- 1 tsp chopped savory
- ½ tsp dried thyme
- 3 c uncooked egg noodles or your choice
- 1 tbsp parsley
- 1 tbsp lemon juice
- 4 celery ribs chopped
- 1 c chopped kale (optional)
Sprinkle chicken with ½ tsp pepper and salt. In a 6 qt stockpot, heat oil over medium heat. Add chicken, skin side down, cook until dark golden brown.
Remove chicken from pan; remove and discard skin. Discard dripping, reserving 2 tbsp.
Add onion to drippings, cook and stir until tender. Add garlic.
Add broth, stirring to loosen browned bits from pan. Bring to boil. Return chicken to pan.
Add celery, carrots, bay leaves and other spices. Reduce heat to a simmer, covered, 30 min.Transfer chicken to a plate.
Remove soup from heat. Add noodles, let stand, covered, until noodles are tender. Add shredded chicken back to soup and remaining ingredients. Serve.