Name: Chicken Noodle Soup with Egg Noodles
Prep time: 30 min
Cook time: 30 min
Yield: 8
Ingredients: Chicken, cut into 8 pieces - 1 (3 1/2) pound; Low-sodium chicken broth - 4 (16 ounce) cans; Carrots, peeled and thinly sliced - 2 medium; Celery, sliced - 2 stalks; Chopped onion - ½ cup; Dried egg noodles - 1 (8 ounce) package; Finely chopped fresh parsley - ½ cup; Freshly squeezed lemon juice - 1 tablespoon; Salt and ground black pepper to taste - 1 tablespoon

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.