Old-Fashioned Chicken Noodle Soup II

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READY IN: 1hr 30mins
SERVES: 10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a large pot, bring chicken and stock to a boil over med-high heat.
  • 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.
  • Skim the soup if any scum develops on the surface.
  • Using tongs, transfer chicken to a large plate and let cool slightly.
  • Remove skin and bones and discard.
  • Shred meat into bite-size pieces.
  • Skim the fat from the surface of the stock with a large spoon and return to a simmer over medium heat.
  • Add carrots, celery, onion, and thyme; simmer until vegetables are softened, about 15 minutes.
  • Remove thyme sprigs.
  • Return chicken to the pot and stir in noodles, parsley, and lemon juice; increase heat to med-high and bring to a boil.
  • Boil until noodles are tender, about 5 minutes.
  • Season with salt and pepper to taste.
  • Ladle into heated bowls and garnish with parsley.
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