Chicken Noodle Soup with Egg Noodles recipe
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Ingredients
- 1 (3 1/2) pound chicken, cut into 8 pieces 4 (16 ounce) cans low-sodium chicken broth 2 carrots, peeled and thinly sliced 2 stalks celery, sliced ½ cup chopped onion 1 (8 ounce) package dried egg noodles ½ cup finely chopped fresh parsley 1 tablespoon freshly squeezed lemon juice salt and ground black pepper to taste
Nutrition Info
- 335 caloriescarbohydrate: 24 gcholesterol: 81.1 mgfat: 14.6 gfiber: 1.9 gprotein: 25.7 gsaturatedFat: 4.2 gservingSize: -sodium: 203.2 mgsugar: 2.8 gtransFat: : -unsaturatedFat: : -
Directions Chicken Noodle Soup with Egg Noodles
Directions
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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.