Cure-a-Cold Spring Chicken Soup

  1. In a sauce pot, combine the chicken, halved onion, garlic, bay leaf, and enough water to cover.
  2. Bring to a boil, then lower the heat and simmer gently until the chicken is cooked through, 15 to 20 minutes.
  3. Meanwhile, in a soup pot or Dutch oven, heat the EVOO over medium heat.
  4. Add the chopped onion, carrots, and celery; season with salt and pepper.
  5. Cover the pot and cook until the vegetables are softened, about 8 minutes.
  6. Add the chicken stock and bring to a boil.
  7. Remove the poached chicken from the liquid and add about 2 cups of liquids, poured through a strainer, to the soup pot.
  8. Dice the poached chicken, then stir in the egg noodles, add the chicken, and simmer for 5 minutes.
  9. Turn off the heat and stir in the scallions, parsley, dill, and lemon zest and juice.
  10. 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)

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