For the poached chicken breasts:
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. Cover and bring to a boil, then uncover and reduce heat to simmer. Cook uncovered 1 hour. Remove the chicken to large plate or bowl. Strain
the cooking liquids and reserve for soup stock. Pull the skin and carcass away and chop
the meat or shred
For the soup:
Heat 2 tablespoons extra-virgin olive oil in soup pot or large Dutch oven
over medium-high heat and add leeks
, parsnip or fennel, carrots, salt and pepper. Stir frequently for 10 minutes to soften vegetables without browning them then add stock and 1/3 of the chicken meat to pot. 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.
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. Drain
and toss with butter
or a drizzle
of oil, stir to combine and coat the noodles evenly.
Cook's Note: Cook the egg noodles
separately even if you plan to serve soup right away. Add the noodles hot from cooking them to individual bowls and cover with soup. Cook, cool and store, reheat the noodles in a microwave, covered, or combine with portions of the soup on the stovetop. 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.
Pour the soup
over the noodles in soup bowls and top with fresh dill, parsley, or reserved fennel fronds, if using.