Chicken Noodle Soup
INGREDIENTS
2 tablespoons butter
1 onion, diced
2 large carrots, peeled and sliced
4 stalks celery, sliced
3 cloves garlic, minced
8 cups chicken stock
2 large chicken bouillon cubes (optional for a richer broth)
2 bay leaves
Salt & ground black pepper, to taste
1 lb boneless, skinless chicken breasts (or 2.5 pounds bone-in chicken breast)
2 1/2 cups wide egg noodles
2 tablespoons chopped fresh parsley leaves
2 tablespoons chopped fresh dill OR 1 tsp dried Dill
1 tablespoon freshly squeezed lemon juice, or more, to taste (Optional)
METHOD
1. Melt butter in a large stockpot or Dutch oven over medium heat.
2. Add onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes.
3. Stir in garlic and sauté until fragrant, about 1 minute.
4. Stir in chicken stock, (bouillon), and bay leaves; season with salt and pepper, to taste.
5. Add chicken and bring to boil.
6. Reduce heat and simmer, covered, until the chicken is cooked through, about 30-40 minutes.
7. Remove chicken and let cool before dicing into bite-size pieces, discarding bones.
8. Stir in chicken and pasta and cook according to pasta instructions on package. If using DRIED DILL, add here.
9. Remove from heat. Remove bay leaves. Stir in parsley, dill and lemon juice; season with salt and pepper, to taste.