Cure a Cold Soup

2 pieces skinless, boneless chicken breast

2 onions, 1 halved and 1 chopped

2 cloves garlic, crushed

1 bay leaf

2 tablespoons extra-virgin olive oil (EVOO)

3 carrots, chopped or thinly sliced

4 small ribs celery, finely chopped

1 teaspoon sugar

Salt and pepper

One 32-ounce container (4 cups) chicken broth

1/3 pound wide egg noodles

4 scallions, thinly sliced on an angle

1/4 cup finely chopped flat-leaf parsley

1/4 cup fresh dill, chopped

Grated peel of 1 lemon

In a large saucepan, combine the chicken, halved onion, garlic, bay leaf and enough water to cover. Bring to a boil, then lower the heat and simmer gently until the chicken is cooked through, 15 to 20 minutes.   While the chicken is cooking, in a soup pot or Dutch oven, heat the EVOO, 2 turns of the pan, over medium heat. Add the chopped onion, carrots and celery; add the sugar and season with salt and pepper. Cover the pot and cook until the vegetables are softened, about 8 minutes.   Add the chicken broth and 2 cups water to the pot and bring to a boil. Shred the poached chicken into pieces and add to the soup. Stir in the egg noodles and cook until al dente, about 5 minutes. Turn off the heat and stir in the scallions, parsley, dill and lemon peel. Season with salt and pepper.

recipe source : Rachael Ray