This is a comforting dish. With Love, Catherine xo.
Boneless chicken thighs – setting the bones aside
Preheat the Oven 350 degrees:
Place the flour in a shallow dish and dip each chicken thigh in the flour. Place in a baking pan and drizzle the vegetable oil over the thighs.
Bake 40-45 minutes, depending on the size of the chicken thighs.
For the Noodles:
2 carrots – sliced
1 onion – sliced
2 cloves garlic – chopped
Handful of Italian parsley – chopped
4 cups chicken broth
Juice of ½ lemon
Salt to taste
Black pepper to taste
½ tsp dried oregano
Bones from the chicken thighs
1 tablespoon of butter
1 lb. of your favorite noodles
Romano cheese for grating
1. Drizzle olive oil in and add the chicken thigh bones. Add the sliced onion, carrots, parsley and garlic. Sauté until the onion is clear.
2. Add the chicken broth and the seasonings. Simmer on low for about 40-45 minutes while the chicken thighs are baking. Remove the bones.
3. Prepare the noodles as directed.
4. Place the noodles in a serving bowl and using a net, strain the soup over the noodles. Squeeze half a lemon over the noodles, one tablespoon of butter and grated Romano cheese. Serve with the baked chicken thighs.