Ingredients
Scale
- 3 lbs. chicken thighs (about 6)
- 2 tbsp. olive oil
- 2 tbsp.butter
- 3 whole carrots, chopped
- 3 celery stalks, chopped
- 1 large yellow onion, chopped
- 2 garlic cloves, minced
- 1/4 c. flour
- 4 c. chicken stock
- 4 c. water
- 1 lb. egg noodles
- 1/2 tbsp. oregano leaves
- 1/2 tbsp. basil leaves
- 1/2 tbsp. parsley
- salt and pepper to taste
Instructions
- Preheat oven 350 Degrees
- Season the chicken thighs with salt and pepper. Place in the oven and bake for 25-30 minutes. Once the chicken has baked, remove from the oven and transfer the chicken to a cutting board or plate to allow it to cool. Pour the chicken fat into a large measuring cup and set aside.
- In a large pot on medium heat, add the olive oil and butter and allow to heat. Next, add the carrots, celery, and onions and allow to cook until the veggies become soft and translucent about 10 minutes. After the 10 minutes have passed, add the garlic and stir just until fragrant. Now, add the chicken fat to the veggies and allow to simmer on low to medium heat for another 5 minutes.
- Sprinkle the veggies with the flour and stir. Now, add the chicken stock, water, and stir. Allow simmering for about 20 minutes. While the broth is simmering, begin to shred and tear pieces of the chicken with your hands (you can discard the skin or add it for more flavor). Add the chicken, oregano, basil leaves, and parsley to the broth and stir. Next, add the egg noddles to the broth and stir and reduce heat to low. Allow simmering for 15 minutes or longer. If the soup becomes too thick, add a half cup of water or chicken broth at a time until the desired consistency is reached. Season with salt and pepper and serve!