Sopa de macarrão com frango da vovó e sobrecoxas

Ingredientes

• 2 lbs bone-in, skin-on chicken thighs
• 2 tbsp unsalted butter
• 1 tbsp extra virgin olive oil
• 1 tsp kosher salt
• 1/2 tsp cracked black pepper
• 1 large yellow onion, diced
• 3 large carrots, sliced into thick rounds
• 3 stalks celery, sliced
• 4 cloves garlic, minced
• 1 bay leaf
• 1 tsp dried thyme
• 8 cups chicken bone broth
• 2 cups water
• 8 oz wide egg noodles
• 1 tbsp fresh lemon juice
• 1/4 cup fresh parsley, chopped

Modo de preparo

1. 1

   Pat the chicken thighs dry. Season generously with salt and pepper. Heat the olive oil and butter in a Dutch oven over medium-high heat. Place chicken skin-side down and sear until the skin is mahogany-colored and crisp (about 5–7 minutes). Flip and sear the other side for 3 minutes. Remove chicken and set aside on a plate.

2. 2

   Reduce heat to medium. Add the diced onion, carrots, and celery. Sauté for 6–8 minutes until the onions are translucent and the carrots begin to soften. Stir in the minced garlic and dried thyme, cooking for 60 seconds.

3. 3

   Pour in the chicken bone broth and water, scraping the bottom of the pot to release the brown bits. Return the seared chicken and any juices to the pot along with the bay leaf. Bring to a gentle boil, then reduce to low, cover, and simmer for 90 minutes.

4. 4

   Remove the chicken, discard the skin and bones, and shred the meat into bite-sized chunks. Stir the shredded chicken back into the pot. Increase heat to medium and add the egg noodles. Cook for 7–10 minutes until al dente. Turn off the heat, stir in the lemon juice and fresh parsley, and serve.