Roasted Chicken Noodle Soup

1. 1

   Roast chicken thighs in roasting pan at 400 degrees until skin is golden brown, about 30 minutes.

2. 2

   Discard all but 2-3 tablespoons of fat.

3. 3

   Scatter vegetables in roasting pan around chicken, and stir to coat with fat.

4. 4

   Roast 15 minutes more, stirring vegetables occasionally.

5. 5

   Transfer chicken and vegetables to large soup pot.

6. 6

   Deglaze roasting pan with one cup water over (or wine or stock, if desired)over medium heat.

7. 7

   Pour into soup pot.

8. 8

   Add cold water to just cover chicken.

9. 9

   Bring to boil over high heat, skimming as necessary.

10. 10

    Add thyme, bay leaf, salt and pepper.

11. 11

    Reduce heat to low and simmer, partially covered, for 30 minutes.

12. 12

    Remove chicken and set aside until cool enough to handle (about 20 minutes).

13. 13

    Meanwhile, keep soup simmering.

14. 14

    Remove skin and bone from chicken and cut into bite size pieces.

15. 15

    Return chicken to pot.

16. 16

    Add egg noodles and cook until tender.

* Per serving · 4 servings · Values may vary.

No additional tips available.