3 small ribs celery and leafy tops very thinly sliced
2.5 quarts chicken stock see homemade
3 sprigs optional: dill fresh
6 servings dill and parsley fresh chopped for garnish
12 ounces extra wide egg noodles
1 large bay leaf fresh
6 servings salt and ground pepper white black finely
1 leek trimmed quartered
2 leeks dried trimmed sliced
1 optional: lemon sliced
2 pieces poached chicken breast diced shredded white
2 tablespoons olive oil extra-virgin
1 onion peeled halved
1 onion very thinly sliced quartered
3 sprigs parsley fresh
2 small parsnips julienned quartered
3 sprigs thyme leaves fresh
Equipment
bowl
pot
dutch oven
Directions
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.
