Creamy Chicken Noodle Soup

Total Time: 1 hr 30 mins Preparation Time: 1 hr Cook Time: 30 mins

Ingredients

• Servings: 6
• 1 (3 lb) whole chickens, rinsed (or 3 lb. skinless chicken thighs)
• 2 stalks celery, including leafy tops, cut into large chunks
• 1 large onion, unpeeled, halved
• 1 large carrot, cut into large chunks
• 8 cups chicken stock
• 4 sprigs fresh thyme
• 1 bay leaf
• 2 tablespoons unsalted butter
• 1 onion, finely chopped
• 1 teaspoon salt
• 1 1/2 teaspoons chopped fresh thyme
• 1/4 teaspoon fresh ground black pepper
• 6 ounces fine egg noodles
• 1 cup whipping cream
• 1/2 cup chopped fresh parsley, divided
• 2 teaspoons fresh lemon juice

Recipe

• 1 in a large pot, combine chicken, celery, halved onion, carrot, stock, thyme sprigs and bay leaf.
• 2 if chicken isn't immersed, add water or stock to cover.
• 3 bring to a boil over med-high heat.
• 4 partially cover, decrease heat to low and simmer gently until a thermometer inserted into the thickest part of a breast reads 170°, about 45 minutes.
• 5 skim the soup if any scum develops on the surface.
• 6 using tongs, transfer chicken to a large plate and let cool slightly.
• 7 remove skin and bones and discard.
• 8 shred the meat into bite-size pieces; set aside.
• 9 strain the stock and discard all solids.
• 10 skim the surface of the stock and remove fat; set aside.
• 11 add butter to the pot and melt over medium heat.
• 12 add chopped onion and saute until softened, about 6 minutes.
• 13 pour in stock and add salt, chopped thyme and pepper; bring to a boil.
• 14 add noodles, decrease heat and boil gently until noodles are almost tender, about 4 minutes.
• 15 return chicken to the pot and stir in cream and half the parsley; heat until steaming, about 5 minutes; do not let boil.
• 16 stir in lemon juice.
• 17 taste and adjust seasoning with salt and pepper, if necessary.
• 18 ladle into heated bowls and garnish with remaining parsley.