Categories: Chicken, Main Dish, Rachael Ray, Soup

Ingredients

• 8 ounces boneless skinless chicken breasts
• 2 onions (1 halved and 1 chopped)
• 2 garlic cloves, crushed
• 1 bay leaf
• 2 tablespoons extra virgin olive oil
• 3 carrots (chopped or thinly sliced)
• 4 small celery ribs, finely chopped
• 1 teaspoon sugar
• salt and pepper (to taste)
• 32 ounces chicken broth
• 1/3 lb wide egg noodles
• 4 scallions, thinly sliced on an angle
• 1/4 cup flat leaf parsley, finely chopped
• 1/4 cup fresh dill, chopped
• 1 lemon peel, grated

Directions

1. In a large saucepan, combine the chicken, halved onion, garlic, bay leaf and enough water to cover. Bring to a boil, then lower the heat and simmer gently until the chicken is cooked through, 15-20 minutes.

2. While the chicken is cooking, in a soup pot or Dutch oven, heat the EVOO, 2 turns of the pan, over medium heat. Add the chopped onion, carrots and celery; add the sugar and season with salt and pepper. Cover the pot and cook until the vegetables are softened, about 8 minutes.

3. Add the chicken broth and 2 cups water to the pot and bring to a boil. Shred the poached chicken into pieces and add to the soup. Stir in the egg noodles and cook until al dente, about 5 minutes. Turn off the heat and stir in the scallions, parsley, dill and lemon peel. Season with salt and pepper.

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