Author Pam - For the Love of Cooking / Original by Damn Delicious
Equipment
Large Dutch Oven or Stockpot
Ingredients
2tbspunsalted butter
1oniondiced
3carrotspeeled and diced
2celery stalksdiced
4clovesgarlicminced
8cupschicken broth
2bay leaves
Sea salt freshly cracked pepperto taste
Pinchof crushed red pepper flakesto taste
1 ½-2lbsbone-in,skinless chicken breasts
2 ½cupswide egg noodles
2tbspfresh dillchopped
2tbspfresh parsley leaveschopped
1tbspfresh lemon juiceor more, to taste
Instructions
Heat the butter in a large Dutch oven or stockpot over medium-high heat.
Add the onion, carrot, and celery and cook, stirring often, for 2-3 minutes. Add the minced garlic and cook, stirring constantly, for 1 minute.
Add the chicken broth, bay leaves, sea salt, freshly cracked pepper, and crushed red pepper flakes, to taste; stir well.
Add the chicken breasts and bring to a boil. Reduce heat to a low, cover with a lid, and simmer for 40-45 minutes, or until cooked through.
Remove the chicken and set aside on a cutting board to cool. Once cool, remove the bones and cut the chicken into bite-sized pieces.
Add the egg noodles and chicken to the soup and cook, stirring occasionally, for 6-7 minutes or until the egg noodles are just cooked through.
Stir in the dill, parsley, and lemon juice. Taste and re-season with sea salt and freshly cracked pepper, to taste, if needed. Serve immediately. Side Note: Soup is best served immediately as the egg noodles will soak up the broth. Cook the noodles separately if you want to make this soup ahead of time to serve later.