SUPED-UP TRADITIONAL CHICKEN NOODLE SOUP

Suped-Up Traditional Chicken Noodle Soup image

Provided by Rachael Ray : Food Network

Time 2h50m

Yield 4 to 6 servings

Number Of Ingredients 23

6 pieces bone-in, skin-on chicken breast
1 leek, trimmed and quartered
1 onion, peeled and halved
2 ribs celery, quartered
1 large carrot, peeled and quartered on an angle
1 lemon, sliced
Few sprigs fresh parsley
Few sprigs fresh dill
Few sprigs fresh thyme
1 large fresh bay leaf
2 tablespoons extra-virgin olive oil
2 leeks, trimmed, sliced, soaked and dried
1 onion, quartered and very thinly sliced
3 to 4 small ribs celery and leafy tops, very thinly sliced on an angle
2 parsnips, julienned or 1 small bulb fennel, quartered and julienned, plus small handful fronds
2 large carrots, julienned
Salt and finely ground black pepper or white pepper
Salt and finely ground black pepper or white pepper
2 1/2 to 3 quarts homemade chicken stock
2 pieces poached chicken breast, meat diced or shredded, about 2 to 2 1/2 cups white meat
12 ounces egg noodles
2 tablespoons butter
Chopped fresh dill and parsley, for garnish

Steps:

Place the chicken, leek, onion, celery, carrot, lemon, parsley, dill, thyme, and bay leaf in a large pot and fill with water until the pot is 2 to 3-inches full from the top, about 3 to 4 quarts water. Cover and bring to a boil, then uncover and reduce heat to simmer. Cook uncovered 1 hour. Remove the chicken to large plate or bowl. Strain the cooking liquids and reserve for soup stock. Pull the skin and carcass away and chop the meat or shred with forks.
Heat 2 tablespoons extra-virgin olive oil in soup pot or large Dutch oven over medium-high heat and add leeks, onions, celery, parsnip or fennel, carrots, salt and pepper. Stir frequently for 10 minutes to soften vegetables without browning them then add stock and 1/3 of the chicken meat to pot. Cool and store soup for a make-ahead meal and reheat over medium high flame or, to serve immediately reduce heat to simmer and cook the egg noodles in another pot.
Boil water in a large pot, salt the boiling water and cook the pasta to al dente or with a good-bite left to it. Drain the pasta and toss with butter or a drizzle of oil, stir to combine and coat the noodles evenly.
Pour the soup over the noodles in soup bowls and top with fresh dill, parsley, or reserved fennel fronds, if using.