Fall Soup!

Ingredients:

• 2 pieces boneless skinless chicken breast
• 2 onions, one halved, one chopped
• 2 garlic cloves, crushed
• 1 bay leaf
• 2 tbsp EVOO (tuscan)
• 3 small to medium carrots, chopped
• 4 small celery stalks, chopped
• 10 oz mushrooms chopped
• Salt and pepper
• 1 quart tuscan vegetable stock
• 1/3 lb wide egg noodles
• 4 scallions, sliced
• 1/4 cup finely chopped fresh parsley
• 1/4 cup fresh chopped dill
• Zest and juice of 1 lemon

What to do:

1.  In a sauce pot, combine the chicken, halved onion, garlic, bay leaf, and enough water to cover. Bring to a boil, then lower the heat and simmer until chicken is cooked through, 15 to 20 minutes.
2. Meanwhile, in a dutch oven, heat the EVOO over medium heat. Add the chopped onion, carrots, mushrooms, and celery. Season with salt and pepper. Cover the pot and cook until the veggies are soft- 8 minutes. Add the chicken stock and bring to a boil.
3. Remove the poached chicken from the liquid and add about 2 cups of liquids, poured through a strainer, to the soup pot. Dice the poached chicken, then stir in the egg noodles, add the chicken and simmer for 5 minutes. 
4. Turn off the heat and stir in the scallions, parsley, dill, and lemon zest and juice. Season the soup with salt and pepper to taste.

Enjoy!