Old-Fashioned Chicken Noodle Soup Ii

1. 1

   In a large pot, bring chicken and stock to a boil over med-high heat.

2. 2

   Partially cover, decrease heat to low and simmer gently until a thermometer inserted into the thickest part of a breast registers 170u00b0, about 45 minutes.

3. 3

   Skim the soup if any scum develops on the surface.

4. 4

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

5. 5

   Remove skin and bones and discard.

6. 6

   Shred meat into bite-size pieces.

7. 7

   Skim the fat from the surface of the stock with a large spoon and return to a simmer over medium heat.

8. 8

   Add carrots, celery, onion, and thyme; simmer until vegetables are softened, about 15 minutes.

9. 9

   Remove thyme sprigs.

10. 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. 11

    Boil until noodles are tender, about 5 minutes.

12. 12

    Season with salt and pepper to taste.

13. 13

    Ladle into heated bowls and garnish with parsley.

* Per serving · 4 servings · Values may vary.