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