Cure-a-Cold Spring Chicken Soup

(from castro15’s recipe box)

Categories: Soup


  • 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


  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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