To clarify, the original recipe doesn't contain lemon... I just randomly added it to my bowl of leftovers. Also, I love lemon chicken soup. And, this soup had a ton of noodles. But it doesn't have to be that way, if you follow the original recipe.
Classic Chicken Noodle Soup
adapted from Mel's Kitchen Cafe
Makes a ton- probably over 10 servings
For Chicken and Broth:3-4 pound whole chicken, neck and giblets removed
6 cups low-sodium chicken broth
2 bay leaves
1/2 teaspoon salt
1 teaspoon pepper
3 stalks celery, chopped in large chunks
3-4 carrots, cut in large chunks
1 onion, chopped in large pieces
12 cups low-sodium chicken broth
4 stalks celery, chopped
1 pound carrots, chopped
1/2-1 teaspoons salt (to taste, depending on the broth)
1/2 teaspoon pepper
16-20 ounces egg noodles
1. Rinse the chicken, removing the neck and giblets. Place the chicken in a slow cooker and add the other broth ingredients. Cover and cook on low for 7-8 hours. Carefully remove the chicken and set aside in a large bowl until the chicken is cool enough to handle. Meanwhile, remove and discard the large solids from the chicken broth and strain the chicken broth into a large pot.
2. To the same pot, add another 12 cups chicken broth, the chopped vegetables and the salt and pepper. Bring the mixture to a simmer and cook, covered, for 12-15 minutes, until the vegetables are slightly tender (they’ll cook more when the noodles cook). Taste the broth and add salt and pepper to taste, if needed. Add the noodles and cook according to package directions at a rolling boil. While the noodles are cooking, take the chicken off the bones and shred into bite-size pieces. Stir the chicken back into the soup, and serve!
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