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Ingredients
- 2-4 Chicken Thighs
- Fresh Rosemary minced
- 2-3 Garlic Cloves minced
- 1 Lemon
- olive oil
- Salt / Pepper to taste
- 2-4 Carrots chopped
- 1/2 Onion chopped
- 2-4 Celery Stalks chopped
- 4-6 cups Chicken Broth
- 1 bag Broad Egg Noodles
Ingredients
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Instructions
- Preheat oven to 250
- Season chicken thighs with salt and pepper
- Place chicken thighs, lemon juice and rosemary in skillet
- Sautee chicken
- Place skillet in oven and bake for 2 hours, until chicken skin is golden brown and juice runs clear
- Remove chicken from oven and allow to cool
- Chop vegetables (celery, carrot, onion)
- Heat olive oil in stockpot, add vegetables
- Cook on medium high heat for 5 min.
- Using two forks, shred cooled chicken.
- Add chicken and remaining rosemary to stockpot
- Add chicken broth
- Allow soup to simmer for 15 minutes
- Add noodles and cook until al dente
- Serve
Recipe Notes
By BUDGET BETTY
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