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    Cure-a-Cold Spring Chicken Soup

    Source of Recipe

    Rachael Ray
    2 pieces skinless, boneless chicken breast
    2 onions, 1 halved and 1 chopped
    2 cloves garlic, crushed
    1 bay leaf
    2 tablespoons extra-virgin olive oil (EVOO)
    3 carrots, chopped or thinly sliced
    4 small ribs celery, finely chopped
    1 teaspoon sugar
    Salt and pepper
    One 32-ounce container (4 cups) chicken broth
    1/3 pound wide egg noodles
    4 scallions, thinly sliced on an angle
    1/4 cup finely chopped flat-leaf parsley
    1/4 cup fresh dill, chopped
    Grated peel of 1 lemon

    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 to 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.




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