Old-fashioned Chicken Noodle Soup Ii

Total Time: 1 hr 30 mins Preparation Time: 1 hr Cook Time: 30 mins

Ingredients

• Servings: 10
• 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

Recipe

• 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.