Suped-Up Traditional Chicken Noodle Soup

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Poached Chicken Breasts

6 pieces bone-in, skin-on chicken breast

1 leek, trimmed and quartered

1 onion, peeled and halved

2 ribs celery, quartered

1 large carrot, peeled and quartered on an angle

1 lemon, sliced

Few sprigs fresh parsley

Few sprigs fresh dill

Few sprigs fresh thyme

1 large fresh bay leaf

Super Chicken Noodle Soup

2 tablespoons extra-virgin olive oil

2 leeks, trimmed, sliced, soaked and dried

1 onion, quartered and very thinly sliced

3 to 4 small ribs celery and leafy tops, very thinly sliced on an angle

2 parsnips, julienned or 1 small bulb fennel, quartered and julienned, plus small handful fronds

2 large carrots, julienned

Salt and finely ground black pepper or white pepper

2 1/2 to 3 quarts homemade chicken stock

2 pieces poached chicken breast, meat diced or shredded, about 2 to 2 1/2 cups white meat

12 ounces egg noodles

2 tablespoons butter

Chopped fresh dill and parsley, for garnish

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