Categories: Soup

Ingredients

• 2 pieces chicken breast
• 2 onions, 1 halved and 1 chopped
• 2 garlic cloves, crushed
• 1 bay leaf, fresh or dried
• 2 tbsp. olive oil
• 3 small to medium carrots, peeled and chopped or thinly sliced
• 4 small celery stalks, finely chopped
• Salt and black pepper
• 1 quart chicken stock
• 1/3 lb. wide egg noodles
• 4 scallions, thinly sliced on an angle
• 1/4 cup finely chopped parsley
• 1/4 cup chopped fresh dill
• Zest and juice of 1 lemon

Directions

1. In a sauce pot, 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 to 20 minutes.

2. Meanwhile, in a soup pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery; season with salt and pepper. Cover the pot and cook until the vegetables are softened, about 8 minutes. Add the chicken stock and bring to a boil.

3. Remove the poached chicken from the liquid and add about 2 cups of liquids, poured through a strainer, to the soup pot. Dice the poached chicken, then stir in the egg noodles, add the chicken and simmer for 5 minutes. Turn off the heat and stir in the scallions, parsley, dill, and lemon zest and juice.

4. Season the soup with salt and pepper to taste.

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