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Suped-Up Traditional Chicken Noodle Soup Rachael Ray


Poached Chicken Breasts
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
Super Chicken Noodle Soup
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
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



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