I’ve got a big batch of this ready for tomorrow, when Mostly Meatless March ends.
2 quarts chicken stock, preferably homemade
1 pound chicken, breast, cubed
lemon pepper or Bicentennial rub, optional
2-3 carrots, diced
3 stalks celery, diced
1 onion, diced
2 cloves garlic, minced
1/2 to 1 package egg noodles, depending on whether you are freezing some soup for later
1 tbsp fresh dill, chopped
1-2 tbsp fresh parsley, chopped
salt and pepper, to taste
1 tbsp olive oil
Heat oil in pan. Sautee onion until soft. Add carrot and celery and sautee until soft. Add garlic and cook another 30 seconds.
Toss chicken cubes with lemon pepper seasoning (or just season with salt and pepper).
Add chicken stock, chicken meat and herbs to pot. Simmer for half hour, until chicken is cooked through and broth is well-flavored. Taste and adjust seasoning as needed.
While soup is simmering, cook noodles separately.
When serving, combine noodles and soup, heat through and serve. Makes about 3 quarts.
Notes: I store and cook my noodles and soup separately so the pasta doesn’t soak up all the broth in the fridge. When I make this, I like to freeze one quart of chicken soup (without the noodles) and eat the rest. Do not freeze soup with the noodles, as they will deteriorate in the freezer.