Ingredients:
Chicken Stock:
1 whole free-range chicken- rinsed,
2 carrots- cut in half
2 celery stalks- cut in half
2 large white onions- cut in half
1 head of garlic- cut in half
2 bay leaves
1 teaspoon whole black peppercorns
1 Tbsp. salt
Soup:
1 Tbsp. extra-virgin olive oil
1/2 medium onion, finely chopped
1 medium carrot, chopped
1 celery rib, cut into 1/2-inch-thick slices
2 quarts chicken stock
8 ounces dried egg noodles
1 1/2 cups shredded cooked chicken
1 Tbsp. finely chopped fresh Italian parsley
1 Tbsp. finely chopped fresh dill
1 Tbsp. fresh squeezed lemon juice
Salt and freshly ground black pepper
Direction:
Chicken Stock:
Put the chicken and vegetables in a large pot, pour in 4 quarts cold water over medium heat. Add in the bay leaves, salt and peppercorns, and allow it to come to a boil. Lower the heat to medium-low and simmer for 1 hour, partially covered. While it’s cooking, skim any layers that rise to the surface;
After finished cooking remove the chicken to a cutting board. Let it cool. Remove the skin and bones, hand-shred the meat.
Strain the stock.
You can store this chicken stock in refrigerator for later use. (so convenient) 🙂
Soup:
Place a cooking pot over medium heat and drizzle with 1 tablespoon oil. Add onion, carrots, celery, and bay leaf. Sauté and stir for about 4 minutes, until the vegetables are softened. Pour in the chicken stock and bring the liquid to a boil. Add the noodles and simmer for 4-5 minutes until tender. Add the chicken, and continue to simmer for another couple of minutes to heat through; add lemon juice, season with salt and pepper.
Sprinkle with chopped parsley and dill before serving.
Enjoy!!!
Lovely and Comforting. It’s a rainy cold Fall day for me… this would be perfect. 🙂
Thank you Ramona. It is good….. especialy on those rainy days.
Mmm chicken noodle soup is my favorite in the fall/winter months and this looks delicious! Love your blog, so glad to be a new follower! xoxo