Chicken Noodle Soup with Egg Noodles

Don't have time to make a homemade version of chicken noodle soup with egg noodles? Try this one and you won't regret it!



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

Instructions
    1. 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.

    2. 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.

    3. 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.

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