1 tablespoon vegetable oil 1 large carrot/1 cup, peeled and diced 2 whole stalks celery/1.5 cups, diced 1 medium yellow onion, 1 cup, diced 1 t dry oregano ½ t dry thyme ½ t dry sage ½ t black pepper ½ t salt
½ t salt ¾# chicken meat (thigh), cut into ¼” pieces
3 cups chicken broth 1 cup water 2 oz egg noodles
1 teaspoon fresh lemon juice, to taste 1 t Worcestershire sauce 3 sprigs parsley, destemmed and finely chopped
Method
Heat the oil, over 6 heat, in a large heavy-bottomed stock pot. Add the carrots, celery, onion, dry spices and ½ t salt to the pot. Stir to coat the vegetables with the oil and saute (dry heat cooking) until the mirepoix has color, little bits of brown on edges, or about 7 minutes. The onions should be translucent. Add one tablespoon or two tablespoons of water if spices start to stick to the bottom. Keep stirring occasionally to make sure nothing is burning or sticking to the bottom of the pot.
Once chicken is cut into small pieces, season it with ½ teaspoon salt and set aside.
In a medium pot, fill ¾ full of water and bring water to a boil (level 12). Add the egg noodles, reduce heat to a simmer, and cook for about 7-9 minutes or until soft. Drain in a colander and set aside.
While the noodles are cooking, add the chicken broth and water to the stock pot. Bring up to a boil (big bubbles)/12, then reduce to a low simmer (small bubbles) 2 or 3 and add the seasoned chicken. Poach chicken for 5 minutes over low heat/2, add cooked noodles and turn off the heat. Season with 1 teaspoon of lemon juice and Worchestire sauce. Taste and add more lemon juice, salt, or pepper to taste. Does your soup have that ZING?? Add parsley, stir, and serve right away.
