Chicken Noodle Soup with Egg Noodles

Combine chicken and chicken broth in a large, heavy pot over medium-high heat; bring to a boil.

Reduce heat, cover partially, and simmer until chicken is no longer pink at the bone and the juices run clear, about 20 minutes.

An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Remove chicken with tongs and transfer to a large bowl.

Allow chicken and broth to cool slightly.

Remove skin and bones from cooled chicken and discard.

Cut chicken meat into bite-sized pieces.

Skim fat off the top of the cooled broth and discard.

Return chicken broth to a simmer.

Add carrots, celery, and onion to the broth and simmer until vegetables soften, about 8 minutes.

Stir in chicken, egg noodles, parsley, and lemon juice and simmer until noodles are tender, about 5 minutes.

Season with salt and pepper.