Homestyle Chicken Soup with Egg Noodles

1. 1

   Place the chicken in a Dutch oven, pour in the broth, and bring it to a boil over medium-high heat.

2. 2

   Lower the heat, partially cover, and simmer until the chicken is no longer pink at the bone and the juices run clear, about 20 minutes.

3. 3

   An instant-read thermometer inserted near the bone should register 165 degrees F (74 degrees C).

4. 4

   Use tongs to move the chicken to a large bowl.

5. 5

   Let the chicken and broth cool slightly, about 10 minutes.

6. 6

   Remove and discard the skin and bones from the cooled chicken.

7. 7

   Cut the meat into bite-sized pieces.

8. 8

   Skim the fat from the top of the cooled broth and discard it.

9. 9

   Bring the chicken broth back to a simmer.

10. 10

    Add the carrots, celery, and onion; simmer until the vegetables are softened, about 8 minutes.

11. 11

    Stir in the chicken, egg noodles, parsley, and lemon juice; simmer until the noodles are tender, about 5 minutes.

12. 12

    Season with salt and pepper.

• Calories 364.01 kcal Moderate
• Protein 53.75 g Good Source
• Carbs 23.09 g Moderate
• Total Fat 6.62 g Moderate
• Saturated Fat 0.24 g Low Source
• Trans Fat 0.0 g Low Source
• Cholesterol 191.84 mg High
• Sodium 480.96 mg High
• Fiber 1.89 g Low Source
• Sugar 3.19 g Moderate
• Added Sugar 0.0 g Low Source
• Calcium 24.75 mg Low Source
• Iron 1.3 mg Low Source
• Potassium 201.76 mg Low Source
• Vitamin A 20.85 mcg_rae Low Source
• Vitamin C 6.97 mg Low Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Citrus 🍊
• Celery
• Onions 🧅