Cure a Cold Chicken Soup

Are you sick of having the sniffles this winter? Well I am! This weather is so strange with it being freezing to 60 degreens overnight. Every week so far we have had up and down tempatures in St louis and I have noticed more and more people sick from it.

This soup is DELICIOUS, easy to make, and sure to make anyone feel better. To be honest, I dont need to be sick to enjoy a good comfort food...

CHICKEN SOUP

Ingredients

• 2 pieces skinless, boneless chicken breast, or I buy a roasted chicken, shred the meat (no skin added)
• 1 Small onion, finely 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
• 1 teaspoon sugar
• Salt and pepper
• One 32-ounce container (4 cups) chicken broth
• 1/3 pound wide egg noodles
• 1/4 cup finely chopped flat-leaf parsley
• 1/4 cup fresh dill, chopped
• Grated peel of 1 lemon

Directions:

1. 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 to 20 minutes.
2. While the chicken is cooking, in a soup pot or Dutch oven, heat the EVOO, 2 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.
3. 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 parsley, dill and lemon peel. Season with salt and pepper