Lemon Herb Chicken Noodle Soup

Place the chicken into a Dutch oven, followed by the pouring of broth. Bring this mixture to a boil over medium-high heat. Gradually decrease the heat, cover the pot partially, and continue to cook until the chicken is fully cooked through and no longer pink at the bone, usually taking around 20 minutes. To ensure it's cooked correctly, insert an instant-read thermometer into the meat near the bone; the reading should be 165 degrees F (74 degrees C). Utilize tongs to transfer the cooked chicken to a large bowl, allowing it and the broth to cool down slightly, approximately 10 minutes.

Next, remove and discard any skin or bones from the cooled chicken. Cut the remaining meat into bite-sized pieces. Remove excess fat from the top of the cooled broth, discarding it.

Return the chicken broth to a simmer. Add sliced carrots, chopped celery, and diced onion; continue to cook until the vegetables become tender, typically taking around 8 minutes. Stir in the cooked chicken, egg noodles, chopped parsley, and a squeeze of lemon juice; cook until the noodles are tender, usually taking about 5 minutes. Season with salt and pepper to taste.