Erika's Chicken Noodle Soup
4 bone in chicken breasts (or a whole chicken if that is what you have - cut up or not - it doesn't matter)
2 Tbs olive oil
2 leeks (can sub with onions), cleaned and chopped
6 stalks celery, rinsed and chopped
8-10 carrots, cleaned and chopped (peel if you want but it isn't mandatory)
1-2 cups small pasta
1 large can chicken broth
2 Tbs fresh dill chopped
1/2 Tbs Bells poultry seasoning (optional)
3 TBS chicken base
salt to taste
Place chicken breasts is a large pot and cover with water. Bring to a boil. Reduce heat to a simmer. Continue cooking until chicken is cooked through. Remove chicken to cool and RESERVE COOKING LIQUID! You can strain it if there is a bunch of icky shit floating in it. When cool enough to handle, shred/chop chicken meat.
In a second large pot, heat olive oil until shimmering. Add vegetables and saute for a few minutes. Add dill and continue to stir. Add chicken broth, chicken base and reserved chicken cooking liquid. Bring everything to a simmer.
Add cooked chicken.
In the pot that you cooked the chicken in, cook pasta until al dente (no sense dirtying another dish). You can add the pasta right to the soup to cook but you will lose practically all of your soup liquid so just cook it separately. When cooked, add it to the soup along with the Bells seasoning. Add salt to taste. Let cool a bit before you try to eat it. Trust me, it's too hot.