Chicken Noodle Soup with Egg Noodles

This homemade chicken noodle soup with egg noodles tastes better than any canned version, thanks to lots of fresh parsley and a squeeze of lemon juice.

• Preparation Time: 30 mins
• Cooking Time: 50 mins
• Total Time: 1 hr 20 mins
• Calories: 335 Calories

Ingredients

• salt and ground black pepper to taste
• 2 stalks celery, sliced
• 1 tablespoon freshly squeezed lemon juice
• 1 (3 1/2) pound chicken, cut into 8 pieces
• 2 medium carrots, peeled and thinly sliced
• 4 (16 ounce) cans low-sodium chicken broth
• 1 (8 ounce) package dried egg noodles
• 0.5 cup chopped onion
• 0.5 cup finely chopped fresh parsley

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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.