WOW CHICKEN SOUP ENJOY DAN:

                  MOMS CHICKEN NOODLE SOUP by CHEF DAN:

Serves 4

INGREDIENTS:

2 tablespoon grape-seed oil

1 leek tops and root ends removed, cut into 1/4-inch slices

4 garlic cloves, chopped

2 carrots cut on the bias in 1/2-inch pieces

2 celery ribs, halved lengthwise, and cut into 1/2-inch slices

4 fresh thyme leaves

2 bay leaves

2 quarts, chicken stock, recipe follows

8-12 ounces egg noodles

1-1/2- cups shredded cooked chicken

2 tablespoon lemon juice

2 stacks of lemongrass, root removed and sliced diagonally and chopped into 4-inch slices

1 teaspoon EACH kosher salt and freshly ground black pepper

1 handful fresh cilantro

DIRECTIONS:

1.   In a stock pot over medium-heat add oil and when sizzling.

2.   Add leeks and sauté for 4-5 minutes.

3.   Add garlic, carrots, celery, thyme, lemongrass, and bay leaves.

4.   Sauté for 5 minutes.

5.   Pour in the chicken stock and bring to a boil and then simmer for 5 minutes.

6.   Add noodles and cook 5 minutes.

7.   Fold in the chicken and simmer for 3-4 minutes.

8.   Season with salt and pepper and add lemon juice.

9.   Top with cilantro.

CHICKEN STOCK:

1 whole chicken

2 carrots cut into chunks

2 celery stalks, cut into chunks

2 onion, quarter

5 garlic cloves, chopped

1/4-teaspoon whole peppercorns

1 teaspoon EACH fennel seeds and celery seeds

3 springs of fresh rosemary

DIRECTIONS:

Place chicken, vegetables and spices in a stock pot.

Cover with water about 3 quarts, bring to a boil and simmer for1-1/2-hours.

With colander on top of another stock pot pour contents in reserving stock and discarding solids.

Next day remove grease, and there is your stock.      ENJOY DAN: