Prep Time:
30 mins
Cook Time:
50 mins
Additional Time:
10 mins
Total Time:
1 hr 30 mins
Servings:
8
Ingredients
Directions
Place chicken into a Dutch oven; pour in broth and bring to a boil over medium-high heat. Reduce the 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). Use tongs to transfer to a large bowl. Allow chicken and broth to cool slightly, about 10 minutes.
Remove and discard skin and bones from cooled chicken. Cut 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; simmer until vegetables soften, about 8 minutes. Stir in chicken, egg noodles, parsley, and lemon juice; simmer until noodles are tender, about 5 minutes. Season with salt and pepper.
Recipe Tip
To make this one day ahead, prepare through Step 2. Cover the chicken meat and broth separately and refrigerate overnight. The next day, transfer the broth to a pot and bring to a boil. Continue with Step 3.
Nutrition Facts (per serving)
| 335 | Calories |
| 15g | Fat |
| 24g | Carbs |
| 26g | Protein |
