Ten more inches of snow.  Plus winds of 35-50 mph.  Seriously?  Seriously.  The snow is touching the bottom of our mailbox.  So what's a girl to do when she can't control a thing going on outdoors?  Make more soup of course.  Soup makes everything better.

I found a recipe for "make a mama happy chicken noodle soup" on Domestic Reflections and thought it sounded perfect.  It was indeed--though I do mention a tweak or two below. 

Chicken Noodle Soup

• 16 c. chicken broth (4 cartons)
• 1 3 1/2 lb. chicken, cut into 8 pieces
• 1 large onion, chopped
• 2-3 carrots, peeled, thinly sliced (I chopped up a bag of baby carrots)
• 2-3 celery stalks, chopped
• 2 Tbsp butter
• 1 Tbsp fresh lemon juice (I agree that this is critical--in fact, I added lots more than 1 T, probably closer to the juice of the entire lemon)
• 12 oz. dried wide egg noodles (I used the recommended pappardelle from Trader Joe's
• 1/2 c. finely chopped fresh parsley (I only added this to the adult servings as the boys didn't want "salad" floating in their soup)

Directions

• Combine broth and chicken in a large heavy pot.  Bring to a boil.  Reduce heat, cover partially and simmer until chicken is cooked through, about 20 mins. **I cooked the chicken closer to 40 minutes**.
• Transfer chicken to a large bowl and after chicken has cooled slightly, pull off and discard the skin and bones and shred the meat.
• Return broth to a simmer.  Add carrots and celery.  Simmer until vegetables soften, about 8 mins.
• Melt butter in a large skillet over medium-high heat.  Add onions and sauté until beginning to wilt, about 5 mins.  Add onions to broth and vegetables. 
• Stir in lemon juice. 
• Add noodles and chicken and simmer until noodles are done (about 5 mins). 
• Stir in parsley and season with salt and pepper to taste.