Ingredients:
Chicken Pieces and Bones
2 Carrots
1 Large Spanish Onion
3 Cloves Garlic
2 Stalks Celery
1 Fennel Bulb
1 Bunch Dill
About 2 Tablespoons Chicken Base
Egg Noodles
Instructions:
1. Start the soup & prepare your ingredients. Place the chicken pieces, bones and 3 cups of water in a large pot; cover and and heat to boiling on high. Wash the veggies. Peel and medium dice the carrots and onion. Peel and roughly chop the garlic. Medium dice the celery. Remove the core and medium dice the fennel. Roughly chip the dill.
2. Boil the soup. Add all the veggies (just not the dill) and the chicken base to the pot and continue to heat to boiling, covered. Once the soup boils, uncover and reduce the heat to medium. Simmer about 20 mins, or until the chicken is cooked through.
3. Skim the soup. As the chicken cooks oil and foam will come to the surface of the pot. As the soup simmers, use a spoon to skim off any foam.
4. Chop the chicken. After about 20 mins, carefully take the chicken out of the pot. When it's just cool enough to handle, remove the meat from the bones and chop or shred it into bite-sized pieces, discarding the skin and bones.
5. Add the noodles. Whole you cup up the chicken, add the noodles to the pot.Simmer about 4 minutes, then add the chicken meat to the pot and cook 1 minute longer. Taste the broth for seasoning. Add some salt and pepper, little by little.
6. Serve and enjoy. Just before serving, add most of the dill to the pot. Garnish each bowl with the remaining dill. Enjoy!