Chicken Noodle Soup with Egg Noodles

Ingredients

• chicken (1 (3 1/2) pound)
• low-sodium chicken broth (4 (16 ounce) cans)
• carrots (2 )
• celery (2 stalks)
• onion (0.5 cup)
• dried egg noodles (1 (8 ounce) package)
• fresh parsley (0.5 cup)
• lemon juice (1 tablespoon)
• salt (0 )
• ground black pepper (0 )

Instructions

1. 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.
2. 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.
3. 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.

Nutrition

(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)

• kcal: 335
• fat: 15 g
• sats: 4 g
• carbs: 24 g
• fibre: 2 g
• protein: 26 g
• salt: 0 g