Cure-A-Cold Spring Chicken Soup (From Rachael Ray)

Cure-A-Cold Spring Chicken Soup (From Rachael Ray)

• Ready In: 40 mins
• Serves: 4

Ingredients

• 8  ounces boneless skinless chicken breasts
• 2  onions (1 halved and 1 chopped)
• 2  garlic cloves, crushed
• 1  bay leaf
• 2  tablespoons extra virgin olive oil
• 3  carrots (chopped or thinly sliced)
• 4  small celery ribs, finely chopped
• 1  teaspoon sugar
•  salt and pepper (to taste)
• 32  ounces chicken broth
• 1⁄3 lb  wide egg noodles
• 4  scallions, thinly sliced on an angle
• 1⁄4 cup flat leaf parsley, finely chopped
• 1⁄4 cup fresh dill, chopped
• 1  lemon peel, grated

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, 15-20 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.