INGREDIENTS
2
lbs Chicken thighs, bone-in
1
Bay leaf
3
Carrots, cut into 1/2-inch pieces (1 1/4 cups), medium
1
Celery root, cut into 1/2-inch pieces (2 cups)
2
Garlic cloves
1
Leek, medium
3 tbsp
Parsley, fresh
1
Rosemary, fresh sprig
2
Sage, fresh sprigs
2
Thyme, fresh sprigs
8 cups
Chicken broth
1 tbsp
Lemon juice, fresh
2 cups
Wide egg noodles
1 tsp
Black pepper, freshly ground
1 1/2 tsp
Table salt