Chicken Noodle Soup

This is just one of those comfort foods that I will always enjoy. I came across this recipe in a recent Rachel Ray magazine, and have made it several times recently. Believe me, you can't go wrong with this one....

Here's the recipe for "Cure-A-Cold Spring Chicken Soup":
2 pieces skinless, boneless chicken breast
2 onions, 1 halved & 1 chopped
2 garlic cloves, crushed
1 bay leaf
2 T. extra-virgin olive oil
3 carrots, chopped or thinly sliced
4 small ribs of celery, finely chopped
1 t. sugar
Salt & pepper
One 32oz. container (4 c.) of chicken broth
1/3 lbs. wide egg noodles
4 scallions, thinly sliced on an angle
¼ c. finely chopped flat-leaf parsley
¼ c. fresh dill, chopped
Grated peel of 1 lemon


-In a large saucepan, combine the chicken, halved onion, garlic, bay leaf & enough water to cover. Bring to a boil, then lower the heat & simmer gently until the chicken is cooked through, 15 to 20 minutes.
-While the chicken is cooking, in a soup pot or a Dutch oven, heat the EVOO, 2 turns of the pan, over medium heat. Add the chopped onion, carrots and celery; add the sugar & season with salt & pepper. Cover the pot & cook until the vegetables are softened, about 8 minutes.
-Add the chicken broth & 2 cups water to the pot & bring to a boil. Shred the poached chicken into pieces & add to the soup. Stir in the egg noodles & cook until al dente, about 5 minutes. Turn off the heat & stir in the scallions, parsley, dill & lemon peel. Season with salt & pepper.



Enjoy! Today, Heath and I are going to do some packing, browse at several flea markets, and maybe do some shopping at Home Depot. Hope your day is lovely!