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

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)