2 tablespoons unsalted butter
1 onion, diced
2 carrots, peeled and diced
2 ribs celery, diced
3 cloves garlic, minced
8 cups chicken stock
2 bay leaves
Kosher salt freshly ground black pepper, to taste
2 ½ pounds bone-in, skinless chicken breasts
2 ½ 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

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.
Stir 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.

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