Ingredients2 tablespoons unsalted butter1 onion, diced2 carrots, peeled and diced2 ribs celery, diced3 cloves garlic, minced8 cups chicken stock2 bay leavesKosher salt freshly ground black pepper, to taste2 ½ pounds bone-in, skinless chicken breasts2 ½ cups wide egg noodles2 tablespoons chopped fresh parsley leaves2 tablespoons chopped fresh dill1 tablespoon freshly squeezed lemon juice, or more, to tastePreparationMelt butter in a large stockpot or Dutch oven over medium heat. Add onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes.Stir in garlic until fragrant, about 1 minute.Stir in chicken stock and bay leaves; season with salt and pepper, to taste. Add chicken and bring to boil; reduce heat and simmer, covered, until the chicken is cooked through, about 30-40 minutes. Remove chicken and let cool before dicing into bite-size pieces, discarding bones.Stir in chicken and pasta and cook until tender, about 6-7 minutes.Remove from heat; stir in parsley, dill and lemon juice; season with salt and pepper, to taste.Serve immediately.
HOMESTYLE CHICKEN NOODLE SOUP
