Chicken Noodle Soup 2

By LHPollack

Ingredients

• 1 store-bought deli roast chicken
• 2 quarts cold water
• 2 carrots, washed and sliced into circles
• 3 celery ribs, roughly chopped
• 1 small onion, chopped
• 2 garlic cloves, peeled and chopped
• 4 sprigs fresh thyme, leaves only
• Salt and pepper
• 2 cups uncooked noodles
• Juice from 1/2 lemon
• 4 sprigs fresh parsley, roughly chopped

Preparation

Step 1

Place the chicken, water, carrots, celery, onion, garlic and thyme in a large stockpot over medium heat and bring to a boil.

Reduce the heat and simmer 20 to 25 minutes; 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 the heat and simmer until noodles are cooked.

Add lemon juice and parsley; serve.