Place chicken, water, carrots, celery, onion, garlic, and thyme in a large stock pot over medium heat and bring to a boil. Reduce the heat Reduce heat to a simmer for 20-25 min; remove chicken.
Shred the meat, discarding the skin and bones. Season the broth with salt and pepper to taste; add noodles and shredded chicken. Bring to a boil; reduce heat and simmer until noodles are cooked.
Add lemon juice and parsley; serve.
Originally Submitted
2/19/2009
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