Old-Fashioned Chicken Noodle Soup Ii

• 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

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 170u0b0, 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.

whole chickens, chicken stock, carrots, stalks celery, onion, thyme, egg noodles, parsley, lemon juice, salt, fresh ground black pepper, fresh parsley

Taken from www.food.com/recipe/old-fashioned-chicken-noodle-soup-ii-499994 (may not work)