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 calories
carbohydrate: 24 g
cholesterol: 81.1 mg
fat: 14.6 g
fiber: 1.9 g
protein: 25.7 g
saturatedFat: 4.2 g
servingSize: -
sodium: 203.2 mg
sugar: 2.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

  3. 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.

Recipe Yield

8 servings

Recipe Note

Don't have time to make a homemade version of chicken noodle soup? Try this one and you won't regret!

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