Cure-a-Cold Spring Chicken Soup
- 2 pieces boneless skinless chicken breast (6 ounces each)
- 2 onions, 1 halved and 1 chopped
- 2 garlic cloves, crushed
- 1 bay leaf, fresh or dried
- 2 tablespoons EVOO (extra-virgin 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 pound wide egg noodles
- 4 scallions, thinly sliced on an angle
- 1/4 cup finely chopped fresh flat-leaf parsley
- 1/4 cup chopped fresh dill
- Zest and juice of 1 lemon
- 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.
- Meanwhile, in a soup pot or Dutch oven, heat the EVOO 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.
- 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.
- Season the soup with salt and pepper to taste.
chicken, onions, garlic, bay leaf, evoo, carrots, celery stalks, salt, chicken, egg noodles, scallions, parsley, dill, lemon
Taken from www.epicurious.com/recipes/food/views/cure-a-cold-spring-chicken-soup-377388 (may not work)