1 Tablespoon extra virgin olive oil
3 pounds bone-in chicken thighs and chicken breasts
1 small onion, chopped
2 garlic cloves, minced
10 cups low-sodium chicken broth
1⁄2 cup chopped celery
1⁄2 cup sliced carrot
1⁄2 teaspoon dried thyme
1 bay leaf
1-1⁄2 cups medium egg noodles, uncooked
2 Tablespoons minced fresh parsley
1 Tablespoon fresh lemon juice
"Coarsely ground pepper (optional)
In a Dutch oven or large pot, heat oil over medium heat. Add chicken in batches skin-side down and cook until golden brown for 3 to 4 minutes. Remove chicken from pan; remove skin and discard. Save 2 tablespoons of fat drippings and discard the rest.
Add onions and cook for about 3 minutes or until browned. Add garlic and cook for 1 minute more. Return chicken to the pot. Add the next 5 ingredients and bring to a boil. Cover, reduce heat, and simmer 30 minutes or until chicken is tender. Remove chicken; set aside to cool.
Remove pot from heat and add noodles. Cover and let stand for about 20 minutes to allow noodles to cook.
While noodles cook, remove meat from the bone and coarsely chop chicken; add back to soup. Cook 5 minutes or until mixture is thoroughly heated. Add parsley and lemon juice and mix well. Remove and discard bay leaf. Ladle soup into individual bowls, and sprinkle with additional coarsely ground pepper, if desired. Makes 9 (1-1⁄2 cup) servings.