Chicken Noodle Soup with Egg Noodles
Recipe information
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Cooking:
30 min.
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Servings per container:
8
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Ingredients for - Chicken Noodle Soup with Egg Noodles

1. Chicken, cut into 8 pieces - 1 (3 1/2) pound
2. Low-sodium chicken broth - 4 (16 ounce) cans
3. Carrots, peeled and thinly sliced - 2 medium
4. Celery, sliced - 2 stalks
5. Chopped onion - ½ cup
6. Dried egg noodles - 1 (8 ounce) package
7. Finely chopped fresh parsley - ½ cup
8. Freshly squeezed lemon juice - 1 tablespoon
9. Salt and ground black pepper to taste - 1 tablespoon

How to cook deliciously - Chicken Noodle Soup with Egg Noodles

1. Stage

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. Stage

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. Stage

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.