Cure-a-cold Spring Chicken Soup (from Rachael Ray)

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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.