Created on 1/12/2024
Ingredients:
- 2 tablespoons unsalted butter
- 1 onion, diced
- 2 carrots, peeled and diced
- 2 ribs celery, diced
- 3 cloves garlic, minced
- 8 cups chicken stock
- 2 bay leaves
- Kosher salt freshly ground black pepper, to taste
- 2 ½ pounds bone-in, skinless chicken breasts
- 2 ½ cups wide egg noodles
- 2 tablespoons chopped fresh parsley leaves
- 2 tablespoons chopped fresh dill
- 1 tablespoon freshly squeezed lemon juice, or more, to taste
Instructions:
Step One: Melt 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
Step Two: Stir in garlic until fragrant, about 1 minute
Step Three: Stir in chicken stock and bay leaves; season with salt and pepper, to taste
Step Four: 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
Step Five: Stir in chicken and pasta and cook until tender, about 6-7 minutes
Step Six: Remove from heat; stir in parsley, dill and lemon juice; season with salt and pepper, to taste