Ingredients

serves 4

　　2 pieces boneless skinless chicken breast (6 ounces each)

　　2 onions, 1 halved and 1 chopped

　　2 garlic cloves, crushed

　　1 bay leaf, fresh or dried

　　2 tablespoons EVOO (extra-virgin olive oil)

　　3 small to medium carrots, peeled and chopped or thinly sliced

　　4 small celery stalks, finely chopped

　　Salt and black pepper

　　1 quart chicken stock

　　1/3 pound wide egg noodles

　　4 scallions, thinly sliced on an angle

　　1/4 cup finely chopped fresh flat-leaf parsley

　　1/4 cup chopped fresh dill

　　Zest and juice of 1 lemon

　　

Step 1

In a sauce pot, 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 to 20 minutes.

　　

Step 2

Meanwhile, in a soup pot or Dutch oven, heat the EVOO over medium heat. Add the chopped onion, carrots, and celery; season with salt and pepper. Cover the pot and cook until the vegetables are softened, about 8 minutes. Add the chicken stock and bring to a boil.

　　

Step 3

Remove the poached chicken from the liquid and add about 2 cups of liquids, poured through a strainer, to the soup pot. Dice the poached chicken, then stir in the egg noodles, add the chicken, and simmer for 5 minutes. Turn off the heat and stir in the scallions, parsley, dill, and lemon zest and juice. Season the soup with salt and pepper to taste.

　　Rachael Ray's Look + Cook