Chicken Soup

3 quarts or more chicken broth
1 (31/2 lb. ) chicken, cut into eight pieces
1/2 cup chopped onion
2 carrots, peeled and sliced
2 celery sticks, peeled and sliced
2 TB butter
1 TB fresh lemon juice
8 oz. egg noodles
1/2 cup chopped fresh parsley

Combine broth and chicken in a pot, bring to a boil.  Reduce heat, cover partially,mand simmer until chicken is cooked through, about 20 minutes. Using tongs, transfer chicken to a bowl. Cool slightly. Discard skin and bones from chicken. Shred or cut chicken. Set aside.

Return broth to a simmer. Add onions, carrots and celery. Simmer until soft, about 8 minutes.

Melt butter in a pan over medium-high heat. Stir in lemon juice and parsley. Add to broth.

Stir in noodles and chicken. Simmer until noodles are tender, about 5 minutes. Season with salt and pepper.


Submitted by Juli