Chicken Noodle Soup

• 3 lb bone in skin on chicken thighs (6 large thighs)

• 1/2 teaspoon sea salt

• 1/4 teaspoon pepper

• 1 tablespoon canola oil

• 1 large chopped onion

• 2 tablespoons minced garlic

• 12 cup chicken broth

• 3 cup vegetable stock

• 4 celery ribs, chopped

• 4 medium carrots, peeled and diced

• 3 bay leaves

• 3/4 teaspoon dried thyme

• 1/2 teaspoon poultry seasoning

• 6 cups kluski noodles

• 1 tablespoon fresh lemon juice

• 1 tablespoon chicken granule powder or to taste

• 1/2 teaspoon salt or to taste

• 1/4 teaspoon pepper

• Fresh chopped parsley for garnish

• Saltines

Pat chicken thighs dry with paper towel sprinkle with 1/4 teaspoon pepper and 1/2 teaspoon salt.

In a large pot heat oil over medium-high and once hot add chicken in two batches, skin side down, for 5 minutes.

Remove from pan and peel off skin once cool enough and discard it.

Throw out all but 2 tablespoons of the drippings.

Saute onion in the 2 tablespoons drippings for 5 minutes. Saute garlic with onion for 1 minute.

Pour broth in and bring to boil.

Return chicken to pot. Add celery, carrots, bay leaves, poultry seasoning and thyme. Reduce heat and simmer, covered, for 30 mins until chicken is tender.

Remove chicken and let it cool. While chicken is cooling and add kluski to the broth boil 17 mins or as package instructs.

Remove chicken meat from bones and shred it.

Return chicken meat to soup and stir in 1 tablespoons lemon juice, chicken granule powder, salt and pepper to taste.

Remove bay leaves.

Makes 16 (8.5 oz) servings