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Ingredients:	2-1/2 pounds of bone in chicken 1-1/4 tsp pepper, divided 1 tsp. Garlic 1/2 tsp salt 1 tbl canola oil 3-4 carrots 1 large onion, chopped 10 cups chicken broth 4 celery ribs, chopped 2 bay leaves 1 tsp minced fresh thyme or 1/4 tsp dried thyme 3 cups uncooked egg noodles (about 8oz) 1 tbl chopped fresh parsley 1 tbl lemon juice 1 tsp garlic
Instructions:	Pat chicken dry with paper towel; sprinkle with 1/2 tsp pepper and sale. In a 6 quart stockpot, heat oil over medium high heat. Add chicken in batches, skin side down; cook until golden brown; 3-4 minutes. Remove chicken from pan; remove and discard the skin. Discard the drippings, reserving 2 tbls Add onion to drippings; cook and stir over medium heat until tender, 4-5 mins. Add garlic; cook one minute longer. Add broth, stirring to loosen browned bits from pan. Bring to a boil. Return chicken to the pan. Add celery, carrots, bay leaves and thyme. Reduce heat, simmer, covered until chicken is tender, 25-30 min. Transfer chicken to plate. Remove soup from the heat. Add noodels; let stand, covered, until noodles are tender, 20-22 minutes. Meanwhile, when chicken is cool enough to handle, removed meat from bones; discard bones. Shred meat into bite-sized pieces. Return meat to the stockpot. Stir in parsley and lemon juice. Adjust seasoning with salt and remaining 3/4 tsp pepper. Discard bay leaves.
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