Chicken Noodle Soup with Egg Noodles Recipe

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.

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.

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.