OLD-FASHIONED CHICKEN NOODLE SOUP II

Old-Fashioned Chicken Noodle Soup II image

Provided by ratherbeswimmin

Time 1h30m

Yield 10 serving(s)

Number Of Ingredients 12

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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

Steps:

In a large pot, bring chicken and stock to a boil over med-high heat.
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.
Skim the soup if any scum develops on the surface.
Using tongs, transfer chicken to a large plate and let cool slightly.
Remove skin and bones and discard.
Shred meat into bite-size pieces.
Skim the fat from the surface of the stock with a large spoon and return to a simmer over medium heat.
Add carrots, celery, onion, and thyme; simmer until vegetables are softened, about 15 minutes.
Remove thyme sprigs.
Return chicken to the pot and stir in noodles, parsley, and lemon juice; increase heat to med-high and bring to a boil.
Boil until noodles are tender, about 5 minutes.
Season with salt and pepper to taste.
Ladle into heated bowls and garnish with parsley.