Chicken Noodle Soup with Egg Noodles

Name: Chicken Noodle Soup with Egg Noodles
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Ingredients: 1 (3 1/2) pound chicken, cut into 8 pieces; 4 (16 ounce) cans low-sodium chicken broth; 2 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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Prep Time: 30 minutes

Cook Time: 45 minutes

Total: 75 minutes

Servings: 8

Cost: $2.52 /serving

Author : Totally Fit & Fabulous

Ingredients

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1 (3 1/2) pound chicken, cut into 8 pieces4 (16 ounce) cans low-sodium chicken broth2 carrots, peeled and thinly sliced2 stalks celery, sliced½ cup chopped onion1 (8 ounce) package dried egg noodles½ cup finely chopped fresh parsley1 tablespoon freshly squeezed lemon juicesalt and ground black pepper to taste

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Instructions

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Step 1

Combine chicken and chicken broth in a large, heavy pot over medium-high heat; bring to a boil. Reduce 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). Remove chicken with tongs and transfer to a large bowl. Allow chicken and broth to cool slightly.

Step 2

Remove skin and bones from cooled chicken and discard. Cut chicken meat into bite-sized pieces. Skim fat off the top of the cooled broth and discard.

Step 3

Return chicken broth to a simmer. Add carrots, celery, and onion to the broth and simmer until vegetables soften, about 8 minutes. Stir in chicken, egg noodles, parsley, and lemon juice and simmer until noodles are tender, about 5 minutes. Season with salt and pepper.