This chicken noodle soup recipe is perfect for these cooler nights

The temperature has started to drop, the rain is back and we could all use a pick-me-up.

Nothing says comfort food like a steaming bowl of tender noodles, meat, and vegetables floating in a delicious hot broth.

Our chicken noodle soup is so easy to make, why not have it for dinner tonight!

Serves: 4

Ingredients:
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
3 carrots, chopped or thinly sliced
4 small ribs celery, finely chopped
Salt and pepper
4 cups chicken broth
1/3 pound wide egg noodles
4 spring onions, thinly sliced on an angle
1/4 cup finely chopped flat leaf parsley
1/4 cup fresh dill, chopped
Grated peel of 1 lemon

Method:

1. 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, 15-20 minutes.
   
   
2. While the chicken is cooking, in a soup pot or Dutch oven, heat the olive oil over a 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.
   
   
3. 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 spring onions, parsley, dill and lemon peel. Season with salt and pepper.

Enjoy!