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!
Ingredients
- (3 1/2) pound chicken, cut into 8 pieces: 1 piece
- low-sodium chicken broth: 4 cans (16 ounce cans)
- medium carrots, peeled and: 2 piece (sliced)
- stalks celery: 2 piece (sliced)
- onion: 0.5 cup (chopped)
- egg noodles: 1 pack (8 ounce pack, dried)
- fresh parsley: 0.5 cup (finely chopped)
- lemon juice: 1 Tbsp (freshly squeezed)
- salt and ground black pepper: (to taste)
Metric Conversion
Stages of cooking
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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.
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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.
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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.
