RECIPE

Cure-a-Cold Spring Chicken Soup

Quick and easy-this soup will knock out any case of the sniffles.

Ingredients

  • 2 pieces skinless, boneless chicken breast
  • 2 onions, 1 halved and 1 chopped
  • 2 cloves garlic, crushed
  • 1 bay leaf
  • 2 tablespoons extra virgin olive oil (EVOO)
  • 3 carrots, chopped or thinly sliced
  • 4 small ribs celery, finely chopped
  • Salt and pepper
  • One container  chicken broth (32 ounces or 4 cups)
  • 1/3 pound wide egg noodles
  • 4 scallions, thinly sliced on an angle
  • 1/4 cup finely chopped flat leaf parsley
  • 1/4 cup fresh dill, chopped
  • Grated peel of 1 lemon
  • undefined

Preparation

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.

While the chicken is cooking, in a soup pot or Dutch oven, heat the EVOO, two 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.

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.

  • Deb Carr McGrath

    Three questions:
    1 What do you mean by undefined in the ingredients
    2 Preparation says to add sugar but isn’t in the ingredients
    3 What does two turns of the pan mean

    I made this for dinner tonight and it sure did clear out the sinuses!

  • Ariana Espen

    I substituted a few ingredients, by what was in the pantry, no onion, so celery, carrots, the chicken breast, and small macaroni shells, it turned out really yummy, esp for this cold I’m trying to handle, thanks for the recipe

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