Step 1

Season chicken thighs with salt and pepper and dust with flour.

Step 2

Heat dutch oven oven medium heat and add oil.

Step 3

Preheat oven to 400.

Step 4

Brown skin sides of thighs in dutch oven until lightly browned.

Step 5

Turn chicken to skinless side and transfer dutch oven to oven for 1 hour.

Step 6

Add 8 cups water to pan and remove thighs to a plate to cool for a few minutes.

Step 7

Pick meat for all thighs and set aside.

Step 8

Return skin and bones to dutch oven and bring to a boil over medium high heat.

Step 9

Cover and boil for about 90 minutes.

Step 10

Remove from heat and strain broth through a fine strainer and discard skin and bones.

Step 11

Return broth to pan and add onions, garlic, poultry seasoning, carrots and celery.

Step 12

Cover and cook over medium heat for 30 minutes or until carrots and celery are tender.

Step 13

Add cooked chicken, egg noodles and broth.

Step 14

Cover and simmer over medium 10 minutes or until noodles are tender.

Step 15

Add salt and pepper to taste.