Ingredients:

  • 2 tbsp extra virgin olive oil
  • 1 large yellow onion, finely diced (approx. 200g)
  • 3 large carrots, sliced into rounds (approx. 250g)
  • 3 stalks celery, sliced (approx. 150g)
  • 4 cloves garlic, minced
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1.5 lbs bone-in, skin-on chicken thighs
  • 8 cups low-sodium chicken stock
  • 1 small Parmesan rind (approx. 2 inches)
  • 2 bay leaves
  • 1 tsp dried oregano
  • 8 oz wide egg noodles
  • 1/4 cup fresh parsley, chopped
  • 1 tbsp fresh lemon juice

Instructions:

  1. Heat olive oil in a large Dutch oven over medium-high heat. Sear chicken thighs skin-side down for 5–6 minutes until golden and fat has rendered. Remove chicken and set aside.
  2. In the same pot with the chicken fat, add diced onion, carrots, and celery. Sauté for 8 minutes until vegetables are softened and slightly caramelized. Add minced garlic and cook for 1 minute until fragrant.
  3. Pour in the chicken stock. Return the chicken thighs to the pot. Add the Parmesan rind, bay leaves, dried oregano, salt, and pepper.
  4. Bring the soup to a boil, then reduce heat to low and simmer for 25–30 minutes until chicken is tender and cooked through.
  5. Remove the chicken thighs and the Parmesan rind. Discard the skin and bones; shred the meat into bite-sized pieces and return to the pot.
  6. Add the wide egg noodles to the simmering broth and cook according to package directions (usually 6–8 minutes). Finish by stirring in fresh parsley and lemon juice before serving.