Yield: 8 to 10 servings
1. In a large stockpot, combine 6 cups water, chicken broth, and chicken breasts. Cut 2 carrots and 2 celery stalks in half crosswise, and add to chicken stock.
6 cups water
6 cups chicken broth
4 bone-in skinless chicken breasts
4 carrots, divided
4 stalks celery, divided
1 yellow onion, peeled
6 whole cloves
2 bay leaves
1 teaspoon salt
2 cups uncooked egg noodles
2 tablespoons chopped fresh parsley
2 tablespoons fresh lemon juice
2. Trim pointed end of onion. Place cloves in onion. Add onion and bay leaves to chicken-broth mixture. Bring to a boil over medium-high heat. Reduce heat to medium, and simmer until chicken is cooked through, 30 to 40 minutes. Let cool to room temperature. Skim foam and solids from top of broth; strain and reserve broth. Discard carrots, celery, onion, and bay leaves. Remove cooked chicken from bone. Set aside.
3. In a large stockpot, heat strained broth over medium-high heat. Add reserved chicken and salt.
4. Slice remaining 2 carrots and remaining 2 celery stalks into 1⁄2-inch pieces. Add to broth mixture. Add egg noodles and parsley. Cook until noodles are tender, 7 to 8 minutes. Remove soup from heat. Stir in lemon juice. Serve immediately.