Traditional chicken soup with noodles and vegetables

Ingredients:

Chicken breast

• 6 bone-in, skin-on chicken breast halves
• 1 leek, roots trimmed and cut into 4 pieces
• 1 onion, peeled and cut in half
• 2 stalks celery, cut into 4 pieces
• 1 large carrot, peeled and cut diagonally into 4 pieces
• 1 lemon, thinly sliced
• A few sprigs of fresh parsley
• A few sprigs of fresh dill
• A few sprigs of fresh thyme
• 1 large fresh bay leaf

Chicken noodle soup

• 2 tablespoons extra-virgin olive oil
• 2 leeks, thinly sliced, rinsed, then patted dry
• 1 onion, thinly sliced ​​into quarter rings
• 3-4 small stalks of celery with leaves, thinly sliced ​​diagonally
• 2 parsnips, cut into strips, or 1 small fennel root, quartered and cut into strips + a handful of herbs
• 2 large carrots, cut into strips
• 2.5-3 liters of homemade chicken broth
• 2 poached chicken breasts, minced (about 2.5 cups white meat)
• 350 g egg noodles
• 2 tablespoons butter
• Chopped fresh dill and parsley, for serving

Preparation:

1. Place the chicken, leek, onion, celery, carrot, lemon, parsley, dill, thyme, and bay leaf in a large saucepan and cover with water to a level of 2-3 inches (5-7 cm). Cover and bring to a boil, then remove the lid and reduce the heat to a simmer.
2. Simmer, uncovered, for 1 hour. Transfer the chicken to a large plate or bowl. Strain the liquid and set aside for the broth. Remove the skin from the chicken and shred the meat or shred it with forks.
3. Soup:
   
   In a saucepan or large Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Add the leeks, onion, celery, parsnips or fennel, carrots, salt, and black pepper. Stir frequently for 10 minutes until the vegetables are softened but not browned, then add the broth and a third of the chicken.
4. Cool the soup and refrigerate it if making ahead, then reheat over medium-high heat. If cooking immediately, reduce the heat and cook the egg noodles in a separate pan.
5. Bring a large pot of water to a boil, season with salt, and cook the noodles until al dente. Drain and toss with butter or a little olive oil.
6. Divide the noodles among bowls, pour the soup over them and sprinkle with fresh parsley and dill or the remaining fennel fronds, if using.
   
   

   Chef's Note

   
   If you prefer a slightly spicy soup, add parsnips, and for a sweeter taste, use fennel.
   
   Cook the egg noodles separately, even if you plan to serve the soup immediately. Ladle the hot noodles into bowls and pour the soup over them.
   
   If you prepare the soup in advance, store the cooked noodles and soup separately in the refrigerator, otherwise the noodles will swell in the soup and the taste will not be as original.