CHICKEN NOODLE SOUP RESTAURANT RECIPES

Steps:

• Combine broth and water.
• Simmer thighs, carrots and parsley in stockpot 45-60 minutes or until meat is very tender.
• Remove chicken from stock.
• Pull meat from bones.
• Return to pot.
• Remove pot from heat.
• For noodles:.
• Beat eggs and salt until smooth.
• Beat in 2/3 c flour.
• Continue adding flour up to a toatl of 1 and 1/2 c until a pliable dough is formed.
• Knead dough 5 minutes on a lightly floured board.
• Roll dough about 1/16th inches and use a sharp knife to cut it into 1/2 inch wide noodles 2 inches long.
• Return soup to stove and bring to simmer.
• Add noodles, salt and pepper and worcestershire sauce.
• Simmer 7-10 minutes or until noodles are cooked through and tender.

Steps:

• Pat chicken dry with paper towels; sprinkle with salt and pepper. In a 6-qt. stockpot, heat oil over medium-high heat. Add chicken in batches, skin side down; cook until dark golden brown, 3-4 minutes. Remove chicken from pan; remove and discard skin. Discard drippings, reserving 2 tablespoons., Add onion to drippings; cook and stir over medium-high heat until tender, 4-5 minutes. Add garlic; cook 1 minute longer. Add broth, stirring to loosen browned bits from pan. Bring to a boil. Return chicken to pan. Add celery, carrots, bay leaves and thyme. Reduce heat; simmer, covered, until chicken is tender, 25-30 minutes., Transfer chicken to a plate. Remove soup from heat. Add noodles; let stand, covered, until noodles are tender, 20-22 minutes., Meanwhile, when chicken is cool enough to handle, remove meat from bones; discard bones. Shred meat into bite-sized pieces. Return meat to stockpot. Stir in parsley and lemon juice. If desired, adjust seasoning with additional salt and pepper. Discard bay leaves.