Chicken Noodle Soup

• 2 quarts chicken broth
• 8-12 ounces cooked chicken meat (from broth recipe)
• 2 medium carrot, peeled and sliced on the bias, 1/4 inch thick
• 2 medium celery, peeled and sliced on the bias, 1/4 inch thick
• 2 tablespoons salt, coarse, or as needed
• 4 ounces egg noodles, thin
• 2 tablespoons parsley, flat-leaf, leaves only, finely chopped
• 1 sprig dill, chopped

Finish the Soup:

1. Add the sliced carrots and celery to the broth, cover and simmer until just tender, about 12 minutes.
2. Remove the carrots and celery and reserve for service.
3. In a saucepan of boiling salted water, cook the noodles; cool under running water and drain.
4. Reserve the noodles for service.
5. Return the broth to simmer over medium high heat. (The broth should be served 185˚ to 200˚F.)
6. Heat 4 serving bowls with boiling water. Discard the water.
7. Add  a portion of the noodles, chicken, carrots, celery, parsley, and dill to each bowl.
8. Ladle the broth into each bowl and serve hot.

Plating tip: Use a saucer or small bowl under the ladle to catch any drips while carrying the ladle between pan and bowl and then back from bowl to pan.