Chicken Noodle Soup with Egg Noodles
Ingredients
- 1 (3 1/2) pound chicken, cut into 8 pieces
- 4 (16 ounce) cans low-sodium chicken broth
- 2 medium carrots, peeled and thinly sliced
- 2 stalks celery, sliced
- ½ cup chopped onion
- 1 (8 ounce) package dried egg noodles
- ½ cup finely chopped fresh parsley
- 1 tablespoon freshly squeezed lemon juice
- salt and ground black pepper to taste
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Instructions
- Place chicken into a Dutch oven; pour in broth and bring to a boil over medium-high heat. Reduce the heat, cover partially, and simmer until chicken is no longer pink at the bone and the juices run clear, about 20 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Use tongs to transfer to a large bowl. Allow chicken and broth to cool slightly, about 10 minutes.
- Remove and discard skin and bones from cooled chicken. Cut meat into bite-sized pieces. Skim fat off the top of the cooled broth and discard.
- Return chicken broth to a simmer. Add carrots, celery, and onion; simmer until vegetables soften, about 8 minutes. Stir in chicken, egg noodles, parsley, and lemon juice; simmer until noodles are tender, about 5 minutes. Season with salt and pepper.
Source
Original recipe: View Original