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1
Cook's Note: If you like a slightly spicy soup use parsnips, for a sweeter soup use fennel.
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2
Place the chicken, leek, onion, celery, carrot, lemon, parsley, dill, thyme, and bay leaf in a large pot and fill with water until the pot is 2 to 3-inches full from the top, about 3 to 4 quarts water.
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3
Cover and bring to a boil, then uncover and reduce heat to simmer.
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4
Cook uncovered 1 hour.
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5
Remove the chicken to large plate or bowl.
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6
Strain the cooking liquids and reserve for soup stock.
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7
Pull the skin and carcass away and chop the meat or shred with forks.
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8
For the soup:
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9
Heat 2 tablespoons extra-virgin olive oil in soup pot or large Dutch oven over medium-high heat and add leeks, onions, celery, parsnip or fennel, carrots, salt and pepper.
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10
Stir frequently for 10 minutes to soften vegetables without browning them then add stock and 1/3 of the chicken meat to pot.
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11
Cool and store soup for a make-ahead meal and reheat over medium high flame or, to serve immediately reduce heat to simmer and cook the egg noodles in another pot.
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12
Boil water in a large pot, salt the boiling water and cook the pasta to al dente or with a good-bite left to it.
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13
Drain the pasta and toss with butter or a drizzle of oil, stir to combine and coat the noodles evenly.
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14
Cook's Note: Cook the egg noodles separately even if you plan to serve soup right away.
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15
Add the noodles hot from cooking them to individual bowls and cover with soup.
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16
Cook, cool and store, reheat the noodles in a microwave, covered, or combine with portions of the soup on the stovetop.
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17
If you combine the noodles with soup or cook them in soup they will bloat and the leftovers will not be as good as the original soup.
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18
Pour the soup over the noodles in soup bowls and top with fresh dill, parsley, or reserved fennel fronds, if using.
