Creamy Chicken Noodle Soup

In '300 Sensational Soups' by Carla Snyder & Meredith Deeds

• Ready In: 1 hr 30 mins
• Serves: 6

Ingredients

• 1 (3 lb)  whole chickens, rinsed (or 3 lb. skinless chicken thighs)
• 2  stalks celery, including leafy tops, cut into large chunks
• 1  large onion, unpeeled, halved
• 1  large carrot, cut into large chunks
• 8  cups  chicken stock
• 4  sprigs fresh thyme
• 1  bay leaf
• 2  tablespoons unsalted butter
• 1  onion, finely chopped
• 1  teaspoon salt
• 1 1⁄2 teaspoons  chopped fresh thyme
• 1⁄4 teaspoon fresh ground black pepper
• 6  ounces  fine egg noodles
• 1  cup  whipping cream
• 1⁄2 cup  chopped fresh parsley, divided
• 2  teaspoons fresh lemon juice

Directions

1. In a large pot, combine chicken, celery, halved onion, carrot, stock, thyme sprigs and bay leaf.
2. If chicken isn't immersed, add water or stock to cover.
3. Bring to a boil over med-high heat.
4. Partially cover, decrease heat to low and simmer gently until a thermometer inserted into the thickest part of a breast reads 170°, about 45 minutes.
5. Skim the soup if any scum develops on the surface.
6. Using tongs, transfer chicken to a large plate and let cool slightly.
7. Remove skin and bones and discard.
8. Shred the meat into bite-size pieces; set aside.
9. Strain the stock and discard all solids.
10. Skim the surface of the stock and remove fat; set aside.
11. Add butter to the pot and melt over medium heat.
12. Add chopped onion and saute until softened, about 6 minutes.
13. Pour in stock and add salt, chopped thyme and pepper; bring to a boil.
14. Add noodles, decrease heat and boil gently until noodles are almost tender, about 4 minutes.
15. Return chicken to the pot and stir in cream and half the parsley; heat until steaming, about 5 minutes; do not let boil.
16. Stir in lemon juice.
17. Taste and adjust seasoning with salt and pepper, if necessary.
18. Ladle into heated bowls and garnish with remaining parsley.