Cure-A-Cold Spring Chicken Soup (From Rachael Ray)

• 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

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.

chicken breasts, onions, garlic, bay leaf, extra virgin olive oil, carrots, celery, sugar, salt, chicken broth, egg noodles, scallions, flat leaf parsley, fresh dill, lemon peel

Taken from www.food.com/recipe/cure-a-cold-spring-chicken-soup-from-rachael-ray-403503 (may not work)