Cure A Cold Chicken Soup...now, Momma P's Chicken Soup

Saw this recipe in a Rachael Ray magazine last week, and have made it twice with slight variations. It is packed full of flavor, easy to make and beneficial during this "cold/sniffles" season. Enjoy!

Momma P's Chicken Soup

4 Boneless/Skinless Chicken Breasts
1 large onion, halved
4 cloves garlic
2 bay leaves
salt and pepper to taste
water to cover

1/4 cup Extra Virgin Olive oil
4 carrots, thinly sliced or shredded
1 large onion, chopped
6 ribs celery, diced
1 Tbsp. sugar
salt and pepper to taste
8 cups water
3 Tbsp. chicken base
1/2 tsp. crushed red pepper

1/3 lb. broken linguine

4 green onions, sliced thin
1/4 cup parsley
1/4 cup fresh dill
zest of 1 lemon

Place chicken breasts, halved onion, garlic cloves, bay leaves, S&P in sauce pan. Cover with water. Bring to boil and simmer for 20 minutes until chicken is cooked through. Remove from poaching water and allow to cool. Shred and set aside.

In Dutch oven, heat olive oil over medium heat. Add carrots, chopped onion and celery, sugar, Salt & pepper. Saute covered for 8 minutes, stirring frequently.  Add water, chicken base, shredded chicken and crushed red pepper. Bring to boil. Add broken noodles and cook for 5 minutes.

Turn off heat, add green onions, parsley, dill and lemon zest.
Stir and ladle into bowls.