Cure-a-Cold Spring Chicken Soup

May 2009
Cure-a-Cold Spring Chicken Soup

by 46 people

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Spring has sprung! Stock up on fresh veggies for this easy meal.

Makes: 4 servings

Ingredients
  • 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
  • 1 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
Directions
  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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