Chicken Noodle Soup #2 -- More Comfort in a Bowl Recipe

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Chicken Noodle Soup #2 -- More Comfort in a Bowl

Name: Bruce Jensky
Base: Langley Air Force Base, Virginia
Recipe: Nothing says comfort like a bowl of homemade chicken soup and you can't fo wrong with a classic. Load up on a medley of colorful veggies with this simple recipe. This recipe serves eight and you can make this wonderful soup in about 1-hour and 15-minutes, including prep and cook time. INGREDIENTS: 2 tablespoons olive oil, 2 carrots (sliced), 2 celery stalks (sliced), 1 small onion (chopped), 5 garlic cloves (chopped), kosher salt, freshly ground black pepper, 1/4 cup dry white wine, 8 cups chicken stock, 2-1/2 pounds bone-in, skinless breast and thighs, 2-1/2 tablespoons chopped fresh dill, and 2 tablespoons fresh lemon juice... DIRECTIONS: Step 1: Heat oil in a large pot or Dutch oven over medium hat. Add carrots, celery, onion, and garlic. Season with salt and pepper. Cook, stirring occasionally, until soften and golden brown (about 8 to 10 minutes). Add wine and cook until syrupy (about 1-minute). Add chicken stock and chicken pieces. Season with salt and pepper. Bring to a boil over high heat. Reduce heat to low, cover and simmer until chicken is cooked through (about 40 to 45 minutes). Step 2: Remove chicken, shred thighs with two forks and chop breasts into large bite size pieces. Return meat to pot and discard the bones. Step 3: Add noodles to soup and cook stirring often, until tender (about 6 to 7 minutes). Remove from heat, stir in parsley, dill, and lemon juice. Season with salt and pepper. Step 4: Enjoy this heartwarming, wonderful Winter treat!