Ingredients:
• 1 ( 3 1/2-pound) chicken, cut into 8 pieces
•1/2 cup chopped onion
• 5 large carrots, peeled, thinly sliced
• 3 celery stalks, sliced
• 5 garlic cloves, crushed
• 1 tablespoon lemon juice
• 8 ounces dried wide egg noodles
• 20 cups of water
• salt, pepper
Directions:
• Combine water and chicken in heavy large pot.
• Bring to boil.
• Reduce heat; cover partially and simmer until chicken is cooked through, about 20 minutes.
• Using tongs, transfer chicken to large bowl.
• Cool chicken slightly.
• Discard skin and bones from chicken.
• Cut chicken meat into bite-size pieces and reserve.
• Return broth to simmer.
•Add onion, carrots and celery.
• Simmer until vegetables soften, about 12 minutes.
•Stir in lemon juice.
• Stir in noodles, garlic and reserved chicken.
• Simmer until noodles are tender, about 5 minutes.
• Season soup to taste with salt and pepper.
