Chicken Noodle Soup with Egg Noodles

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

• Preparation Time: 30 mins
• Cooking Time: 45 mins
• Total Time: 1 hr 15 mins
• Calories: 335 Calories

Ingredients

• ½ cup chopped onion
• salt and ground black pepper to taste
• 2 stalks celery, sliced
• 1 tablespoon freshly squeezed lemon juice
• 2 carrots, peeled and thinly sliced
• 1 (3 1/2) pound chicken, cut into 8 pieces
• ½ cup finely chopped fresh parsley
• 4 (16 ounce) cans low-sodium chicken broth
• 1 (8 ounce) package dried egg noodles

Recipe Instructions

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.