Creamy Chicken Noodle Soup Recipe 445

Steps:

• Pat chicken dry with paper towels; sprinkle with salt and pepper. 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., 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., Transfer chicken to a plate. Remove soup from heat. Add noodles; let stand, covered, until noodles are tender, 20-22 minutes., 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. If desired, adjust seasoning with additional salt and pepper. Discard bay leaves.

Steps:

• In a dutch oven or large saucepan, cover chicken with water and bring to a boil.
• Reduce heat, and simmer for 40 minute or until chicken is tender.
• Remove chicken from broth (reserving broth), bone chicken and discard the skin and bones, setting chicken aside.
• Saute celery and onion in butter until soft, then add flour and cook until golden brown.
• Add reserved broth, salt and black pepper and bring to a boil.
• Add noodles and cook until noodles are tender, stirring occasionally.
• When noodles are tender, stir in the chicken meat and the half& half (or milk) until heated thru.
• Serve with warm whole wheat rolls!
• Mmmmmmm.