Instructions

1. Wash the chicken and place it in the large pot. Brown the chicken on all sides over medium-high heat; do not add anything to the pot until all side of the chicken are browned.

2. Add 3 teaspoons of salt, 3 teaspoons of pepper, 1 teaspoon of Italian seasoning and 7 cups of cold water to the pot. Allow to come to a boil with the lid on.

3. Reduce the heat to medium-low once the liquid boils. Cook the chicken for one hour, then turn the heat off. Allow the pot to cool, remove the chicken and place it in a large bowl, leaving the broth in the pot.

4. Taste the broth and adjust the seasoning to taste. Chop the onions, celery, green beans and carrots into small pieces and place them in the broth. Stir, cover and set to simmer over medium-low heat.

5. Strip the meat from the chicken and shred it while the vegetables are cooking. Place all of the meat into the broth and mix well. Add one-half cup of lemon juice and stir. Replace the lid and continue to simmer on medium-low heat.

6. Cook the egg noodles -- in a separate pot -- according to the instructions, then drain, rinse and chop them roughly. Add the chopped noodles to the broth. Do not cook the noodles in the broth; they will come out gummy.

7. Serve hot, with bread or crackers if desired.