Posted By : I am Fresh

26 Jan, 2022 1:03 PM

Cooking Time : 30 Minute

Ingredients

• 2 tablespoons unsalted butter
• 1 onion, diced
• 2 carrots, peeled and diced
• 2 celery ribs, diced
• 3 cloves garlic, minced
• 8 cups chicken stock
• 2 bay leaves
• Kosher salt freshly ground black pepper, to taste
• 2 1/2 pounds bone-in, skinless chicken breasts
• 2 1/2 cups wide egg noodles
• 2 tablespoons chopped fresh parsley leaves
• 2 tablespoons chopped fresh dill
• 1 tablespoon freshly squeezed lemon juice, or more, to taste

Instructions

• Melt butter in a large stockpot or Dutch oven over medium heat. Add onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in garlic until fragrant, about 1 minute.

 

• Whisk in chicken stock and bay leaves; season with salt and pepper, to taste. Add chicken and bring to boil; reduce heat and simmer, covered, until the chicken is cooked through, about 30-40 minutes. Remove chicken and let cool before dicing into bite-size pieces, discarding bones.
• Stir in chicken and pasta and cook until tender, about 6-7 minutes.
• Remove from heat; stir in parsley, dill and lemon juice; season with salt and pepper, to taste.
• Serve immediately.