Ingredients

• 1 (3 lb) whole chickens, rinsed (or 3 lb. skinless chicken thighs)
• 16 cups chicken stock
• 2 carrots, thinly sliced
• 2 stalks celery, sliced
• 1/2 cup chopped onion
• 2 sprigs fresh thyme
• 12 ounces wide egg noodles
• 1/2 cup chopped fresh parsley
• 1 tablespoon fresh lemon juice
• salt
• fresh ground black pepper
• finely chopped fresh parsley, for garnish

Instructions

1. In a large pot, bring chicken and stock to a boil over med-high heat.

2. Partially cover, decrease heat to low and simmer gently until a thermometer inserted into the thickest part of a breast registers 170°, about 45 minutes.

3. Skim the soup if any scum develops on the surface.

4. Using tongs, transfer chicken to a large plate and let cool slightly.

5. Remove skin and bones and discard.

6. Shred meat into bite-size pieces.

7. Skim the fat from the surface of the stock with a large spoon and return to a simmer over medium heat.

8. Add carrots, celery, onion, and thyme; simmer until vegetables are softened, about 15 minutes.

9. Remove thyme sprigs.

10. Return chicken to the pot and stir in noodles, parsley, and lemon juice; increase heat to med-high and bring to a boil.

11. Boil until noodles are tender, about 5 minutes.

12. Season with salt and pepper to taste.

13. Ladle into heated bowls and garnish with parsley.