Ingredients

For the poached chicken breasts:

• 6 bone-in, skin-on chicken breasts
• 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
• A few sprigs of fresh parsley
• A few sprigs of fresh dill
• A few sprigs of fresh thyme
• 1 large fresh bay leaf

For the chicken noodle soup:

• 2 tablespoons extra virgin olive oil (EVOO)
• 2 leeks, trimmed, sliced, soaked and dried
• 1 onion, quartered and very thinly sliced
• 3-4 small ribs celery and leafy tops, very thinly sliced on an angle
• 2 parsnips, julienned, or 1 small bulb fennel, quartered and julienned, plus a small handful of fronds
• 2 large carrots, julienned
• Salt and finely ground black pepper or white pepper
• 2 1/2-3 quarts homemade chicken stock
• 2 poached chicken breasts, meat diced or shredded (about 2-2 1/2 cups white meat)
• 12 ounces egg noodles
• 2 tablespoons butter
• Fresh dill and parsley, chopped, for garnish

Description

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