Old-Fashioned Chicken Noodle Soup II

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

• Ready In: 1 hr 30 mins
• Serves: 10

Ingredients

• 1 (3 lb)  whole chickens, rinsed (or 3 lb. skinless chicken thighs)
• 16  cups  chicken stock
• 2  carrots, thinly sliced
• 2  stalks celery, sliced
• 1⁄2 cup  chopped onion
• 2  sprigs fresh thyme
• 12  ounces  wide egg noodles
• 1⁄2 cup  chopped fresh parsley
• 1  tablespoon fresh lemon juice
•  salt
•  fresh ground black pepper
•  finely chopped fresh parsley, for garnish

Directions

1. In a large pot, bring chicken and stock to a boil over med-high heat.
2. Partially cover, decrease heat to low and simmer gently until a thermometer inserted into the thickest part of a breast registers 170°, about 45 minutes.
3. Skim the soup if any scum develops on the surface.
4. Using tongs, transfer chicken to a large plate and let cool slightly.
5. Remove skin and bones and discard.
6. Shred meat into bite-size pieces.
7. Skim the fat from the surface of the stock with a large spoon and return to a simmer over medium heat.
8. Add carrots, celery, onion, and thyme; simmer until vegetables are softened, about 15 minutes.
9. Remove thyme sprigs.
10. Return chicken to the pot and stir in noodles, parsley, and lemon juice; increase heat to med-high and bring to a boil.
11. Boil until noodles are tender, about 5 minutes.
12. Season with salt and pepper to taste.
13. Ladle into heated bowls and garnish with parsley.