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My first Wisconsin winter was so cold, all I wanted to eat was homemade chicken noodle soup. Of all the chicken noodle soup recipes out there, this type of soup is my favorite and is in heavy rotation from November to April. It has many incredibly devoted fans. —Gina Nistico, Denver, Colorado
Total Time
Prep: 15 min., Cook: 45 min. + standing
Makes 10 servings (about 3-1/2 quarts)

Nutrition Facts
1-1/3 cups: 239 calories, 12g fat (3g saturated fat), 68mg cholesterol, 1176mg sodium, 14g carbohydrate (3g sugars, 2g fiber), 18g protein.
Ingredients
  • 2-½ pounds bone-in chicken thighs
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 1 tablespoon canola oil
  • 1 large onion, chopped
  • 1 garlic clove, minced
  • 10 cups chicken broth
  • 4 celery ribs, chopped
  • 4 medium carrots, chopped
  • 2 bay leaves
  • 1 teaspoon minced fresh thyme or ¼ teaspoon dried thyme
  • 3 cups uncooked kluski or other egg noodles (about 8 ounces)
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon lemon juice
  • Optional: Additional salt and pepper
Steps
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