Ingredients
- 2 pounds bone-in chicken thighs, skinned and trimmed
- 3 medium carrots, cut into 1/2-inch pieces (1 1/4 cups)
- 1 celery root, cut into 1/2-inch pieces (2 cups)
- 1 medium leek, white and light green parts only, cleaned, chopped
- 2 garlic cloves, peeled and smashed
- 2 fresh thyme sprigs
- 2 fresh sage sprigs
- 1 fresh rosemary sprig
- 1 bay leaf
- 1 1/2 teaspoons table salt
- teaspoon freshly ground black pepper
- 8 cups chicken broth
- 2 cups wide egg noodles
- 3 tablespoons finely chopped fresh parsley
- 1 tablespoon fresh lemon juice
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