Creamy Chicken Noodle Soup

1. 1

   In a large pot, combine chicken, celery, halved onion, carrot, stock, thyme sprigs and bay leaf.

2. 2

   If chicken isn't immersed, add water or stock to cover.

3. 3

   Bring to a boil over med-high heat.

4. 4

   Partially cover, decrease heat to low and simmer gently until a thermometer inserted into the thickest part of a breast reads 170, about 45 minutes.

5. 5

   Skim the soup if any scum develops on the surface.

6. 6

   Using tongs, transfer chicken to a large plate and let cool slightly.

7. 7

   Remove skin and bones and discard.

8. 8

   Shred the meat into bite-size pieces; set aside.

9. 9

   Strain the stock and discard all solids.

10. 10

    Skim the surface of the stock and remove fat; set aside.

11. 11

    Add butter to the pot and melt over medium heat.

12. 12

    Add chopped onion and saute until softened, about 6 minutes.

13. 13

    Pour in stock and add salt, chopped thyme and pepper; bring to a boil.

14. 14

    Add noodles, decrease heat and boil gently until noodles are almost tender, about 4 minutes.

15. 15

    Return chicken to the pot and stir in cream and half the parsley; heat until steaming, about 5 minutes; do not let boil.

16. 16

    Stir in lemon juice.

17. 17

    Taste and adjust seasoning with salt and pepper, if necessary.

18. 18

    Ladle into heated bowls and garnish with remaining parsley.

* Per serving · 4 servings · Values may vary.