Chicken Noodle Soup with Egg Noodles

Name: Chicken Noodle Soup with Egg Noodles
Total time: 90
Yield: 8
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; 0.5 cup chopped onion; 1 (8 ounce) package dried egg noodles; 0.5 cup finely chopped fresh parsley; 1 tablespoon freshly squeezed lemon juice; salt and ground black pepper to taste

Recipe by Totally Fit & Fabulous from allrecipes.com

Dinner 2 Hr. 30 Mins.

Ingredients

8 servings

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1 (3 1/2) pound chicken, cut into 8 pieces
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4 (16 ounce) cans low-sodium chicken broth
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2 medium carrots, peeled and thinly sliced
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2 stalks celery, sliced
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0.5 cup chopped onion

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1 (8 ounce) package dried egg noodles
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0.5 cup finely chopped fresh parsley
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1 tablespoon freshly squeezed lemon juice
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salt and ground black pepper to taste

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.