2 tbsp. olive oil
2 carrots, sliced
2 celery stalks, sliced
1 small onion, chopped
5 garlic cloves, chopped
Freshly ground black pepper
1/4 c. dry white wine
8 c. chicken stock
2 1/2 lb. bone-in, skinless chicken breast, and thighs
2 1/2 c. uncooked wide egg noodles
3 tbsp. chopped fresh flat-leaf parsley
2 tbsp. chopped fresh dill
2 tbsp. fresh lemon juice
- Heat oil in a large pot or Dutch oven over medium heat. Add carrots, celery, onion, and garlic. Season with salt and pepper. Cook, stirring occasionally, until softened and golden brown, 8 to 10 minutes. Add wine and cook until syrupy, 1 minute. Add chicken stock and chicken pieces. Season with salt and pepper. Bring to boil over high heat. Reduce heat to low, cover, and simmer until chicken is cooked through 40 to 45 minutes.
- Remove chicken; shred thighs with two forks and chop breasts into large bite-size pieces. Return meat to pot; discard bones.
- Add noodles to soup and cook, stirring often, until tender, 6 to 7 minutes. Remove from heat and stir in parsley, dill, and lemon juice. Season with salt and pepper.