Lemon Chicken Noodle Soup

My fabulous second mother, Mama Schwartz makes this absolutely delicious soup. It's the age-old Chicken Noodle Soup, but with a citrus twist. This recipe serves lots of people, so it's great for a crowd!

 12 cup. chicken broth
1/2 cup. lemon juice
1/4 cup butter
1 pint whipping cream (half and half will do)
8 oz. egg noodles
1/2 cup flour
1 1/2 cup cold water
2 cups chicken, cooked with poultry spices
1 medium onion, diced
1 cup carrots, sliced
1 cup celery, sliced

In a small sauce pan, combine 1 cup chicken broth, lemon juice and butter. Bring to a boil, then reduce heat and simmer until mixture has reduced to 1/2 cup (about 45 minutes). Take off heat, stir in cream and set aside.

While mixture is reducing, cook chicken with spices and chop the vegetables. In large pot, heat the remaining 11 cups of chicken broth to boil, then add noodles and vegetables. Cook 13-15 minutes. Blend flour and water together, whisk into soup. Bring to a boil once again. Reduce heat to low. Add cream mixture, chicken, spices, salt and pepper to taste. Heat through, but do not boil, and serve.

Note: I think it might work to just cook the chicken and onions together in the large pot, then add the broth, vegetables and simmer, add the noodles at the end and cook until tender.

Personal Alterations: I added Rosemary and Thyme to the cream sauce. I also added asparagus to the soup.