Cure-a-Cold Spring Chicken Soup

Preparation

1. Step 1

   In a sauce pot, 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.

   Step 2

   Meanwhile, in a soup pot or Dutch oven, heat the EVOO over medium heat. Add the chopped onion, carrots, and celery; season with salt and pepper. Cover the pot and cook until the vegetables are softened, about 8 minutes. Add the chicken stock and bring to a boil.

   Step 3

   Remove the poached chicken from the liquid and add about 2 cups of liquids, poured through a strainer, to the soup pot. Dice the poached chicken, then stir in the egg noodles, add the chicken, and simmer for 5 minutes. Turn off the heat and stir in the scallions, parsley, dill, and lemon zest and juice. Season the soup with salt and pepper to taste.