Big Batch Chicken Noodle Soup

Preparation

We like to cook the noodles right in the soup so they soak up the aromatic broth, but that also means the next day, the pasta will be softer than al dente. If this bothers you, boil the noodles in a separate pot and stir them into each serving. 

*This recipe originally ran stateside on HexClad.com.

1. Season chicken on both sides with 2 teaspoons salt and 1 teaspoon pepper. Heat oil in a HexClad 8 QT/7.5 L Hybrid Stockpot over medium heat. Working in two batches, brown chicken, skin-side down, until golden, 3 to 5 minutes per batch. Remove to a plate.
2. Add onions and cook until translucent and softened, 4 to 5 minutes. Add celery, carrots, and garlic, season with salt and pepper and cook, stirring, until softened slightly, 3 minutes. 
3. Increase heat to medium-high. Add broth and 6 cups of the water. Tie the thyme and zest strips together with a piece of kitchen twine and add to the pot. Carefully add browned chicken and any accumulated juices on the plate and then pour in as much of the remaining water as possible until the pot is full almost to the very top.  
4. Bring soup to a boil, reduce the heat to maintain a steady slow simmer and cook until chicken is very tender and cooked through, about 30 minutes. 
5. Reduce heat to low. Transfer chicken to a cutting board or large bowl using tongs, and when cool enough to handle, remove and discard skin. Shred chicken, discarding bones. 
6. Remove and discard thyme bundle. Increase heat to high and add remaining 2 cups water. Return to a boil. Stir in shredded chicken and egg noodles. Simmer on medium heat until noodles are tender, 8 to 10 minutes. Off the heat, stir in herbs and lemon juice. Season with salt and pepper.