| mistyinca | 11-28-2007 04:34 PM |
2 chicken thighs (bone in and skin on)
6 cups water
1 bay leaf
2 small carrots, peeled and diced
1 celery rib, sliced
1/2 small onion, chopped
salt and pepper
1/2 bag of egg noodles
In a large pot, place chicken thighs skin side down and cook over medium heat until browned. (You aren't completely cooking the chicken here, just browning the skin.) Add water and bay leaf and bring to a boil over medium-high heat. Cover, reduce heat to low, and continue to simmer about 35 minutes. Mean while, peel and dice carrots, slice the celery, and chop the onions. After the 35 minutes, remove the chicken pieces to a plate and add the vegetables. (Note. If you want a really pretty, clear broth, you can strain the broth through a strainer lined with a few layers of cheesecloth, but this is only for looks.) Simmer vegetables for 20 minutes until carrots are tender. During this time, pick the chicken off the bone, and discard the bones and skin. Chop the chicken into small pieces. After the 20 minutes, add egg noodles and cook for the time indicated on the package. Add the chopped chicken during the last 1 minute of cooking. Add salt to taste and a few dashes of pepper (I like using white pepper, but black pepper is fine.)
If you like, you can add some chopped fresh parsley to fancy it up! | 