Ingredients1 h 15 m servings 335
- 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.
- 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.
- 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.
- Cook's Note:
- To make 1 day ahead, prepare through step 2 and cover chicken meat and broth separately and refrigerate. Bring broth to boil before continuing.
Per Serving: 335 calories; 14.6 24 25.7 81 203 Full nutrition
ReviewsRead all reviews 3
I made my own chicken broth using the carcass and leftover pieces of a whole chicken that we had roasted for dinner a couple of nights ago (homemade is SO much better than canned, IMO)! Other th...
This is a simple soup and doesn't take long to make. My husband liked it and had 2 bowls. I think it needs some seasoning. If I make the soup again, I would add a tsp. garlic powder, a tsp. of ...