Ingredients

1 teaspoon oil or butter

2 1/2 pounds bone-in chicken thighs (or a mix of thighs and breasts)

1 large sweet onion, peeled and chopped

2-4 cloves garlic, minced

1 1/2 cups sliced celery

1 1/2 cups sliced carrots

1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)

12 cups chicken broth

2 bay leaves

1/4 teaspoon turmeric

8 ounces Kluski egg noodles

1/4 cup chopped parsley

2 tablespoons fresh lemon juice

1 1/2 teaspoons cornstarch

Salt and pepper

Instructions

Step 1: Heat a large 6-8 quart soup pot over medium heat and add the oil. Generously salt and pepper the chicken thighs on both sides. Place them skin-side down in the pot and brown the skin. Flip the chicken and cook for another 3 minutes, then remove from the pot and set aside.

Step 2: Add the chopped onions and minced garlic to the chicken fat in the pot. Stir and sauté for 3-4 minutes until softened. Add the sliced celery, carrots, and thyme and cook for another 2 minutes.

Step 3: Pour in the chicken broth, then add the bay leaves and turmeric. Return the chicken thighs to the pot. Season with 3/4 teaspoon salt and 1/4 teaspoon black pepper. Stir well, cover, and simmer gently for 30 minutes, adjusting heat if necessary.

Step 4: Remove the bay leaves and chicken thighs with tongs and place the chicken on a cutting board. Stir the egg noodles into the soup and simmer for another 6-9 minutes until the noodles are cooked through.

Step 5: Remove the skins and bones from the chicken and shred the meat with a fork. Stir the shredded chicken back into the soup.

Step 6: In a small bowl, mix the cornstarch and lemon juice until smooth. Stir this mixture into the soup to slightly thicken it. Finally, add the chopped parsley, taste, and adjust seasoning with salt and pepper as needed.

Tips & Variations

Use a mix of chicken thighs and breasts if you prefer leaner meat without sacrificing flavor.

For a gluten-free option, substitute the egg noodles with gluten-free pasta or spiralized vegetables.

If you like, add a pinch of red pepper flakes for a subtle heat.

Fresh herbs like dill or rosemary can be swapped in for thyme to change the flavor profile.

FAQs

Can I use pre-cooked or leftover chicken instead of raw chicken thighs?

Yes, you can use pre-cooked chicken. Simply add shredded chicken to the soup after the vegetables have softened and simmer the noodles separately before combining everything at the end.

What can I substitute for Kluski egg noodles?

Any short egg noodles, pasta shapes like shells or elbows, or even rice can be used as alternatives. Adjust cooking times accordingly to ensure they are tender but not mushy.