Dont have time to make a homemade version of chicken noodle soup with egg noodles Try this one and you wont regret it
Prep Time
10 mins
Dificult
Medium
Servings
1 hr 30 mins
Ingredients
Instructions
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.
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.
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.
Recipe Tip
To make this one day ahead
prepare through Step 2. Cover the chicken meat and broth separately and refrigerate overnight. The next day
transfer the broth to a pot and bring to a boil. Continue with Step 3.
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