Chicken Noodle Soup

Hello and welcome to Sunday Supper! We are back in Athens and it’s nice to be home, but I will say that we are already missing Tybee. To soften the re-entry to the regular day-to-day, I think some Chicken Noodle Soup is in order. I asked Alex to smoke a chicken for this recipe and I am glad I did, because while I would have been happy with a store-bought rotisserie chicken, the smoked chicken really added a ton of amazing flavor. The other incredible flavor boost in this soup is dill. A lot of dill.

If you’ve never had dill in your chicken noodle soup, you’re in for a treat. The savory, bright flavor of this soup will have you wanting to make it every week!

The Prep

The ingredients are straightforward and simple. Stock, onions, celery, carrots, garlic. As I mentioned at the top, I have a smoked chicken, but use a store-bought rotisserie chicken, if that is what is available to you. Shred the chicken into bite-size pieces. Instead of the traditional egg noodles, I am using Gigli Pasta. While egg noodles are perfect the first time you eat chicken noodle soup, I always feel reheating the leftovers makes the egg noodles too soft. The Gigli noodles are fluted and ruffly, so they hold up and retain their al dente chewiness after reheating.

Mirepoix

Dice and slice the onion, celery and carrots into roughly the same size pieces. I happened to have half a red onion and half a yellow onion so I am going with that, but you can use a whole, medium-sized onion. Melt the butter in the Dutch oven and add the veggies. Season with salt and pepper. Cook, stirring occasionally until the celery and carrots soften a little, about 3-4 minutes. Then add the garlic and cook for another minute.

Then pour in the 8 cups of stock. I am using turkey stock, but chicken is fine too. Add the chicken and Bay Leaves, and bring to a boil. Reduce heat, cover and let simmer for about 15 minutes to let all the flavors come together.

Add 2.5 cups of dry noodles, give it a good stir, then cover and let the noodles cook for about 7-10 minutes, or until the pasta is tender, but still al dente.

Squeeze the juice of 1 lemon and add the dill. Stir to incorporate the dill.

Add some fresh chopped flat leaf parsley and remove the Bay Leaves before serving. Taste for seasoning and add more salt and pepper if needed.

I have had many different versions of Chicken Noodle Soup in my life, as I am sure you have as well. This version, with the Gigli noodles, the smoked chicken and the dill – especially the dill – is definitely my favorite by far. So warm and comforting, this soup hits so many right notes!

I am going to leave it here, as we have a lot of unpacking yet to do! I really hope you make this version of Chicken Noodle Soup, it comes together quickly, with pre-cooked chicken, and I think you’ll love the dill! If you missed last Sunday Supper, we were coming to you from Tybee Island with One Dish Low Country Boil. And check out my Instagram and facebook for pics from our Tybee trip. Take care everyone and be well, xo Kelly

Print Recipe

Chicken Noodle Soup

(7 votes, average: 3.71 out of 5)

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Dinner, Main Course – American

By Kelly Djalali – Serves: 4-8

Prep Time: 10 Minutes – Cooking Time: 25 Minutes – Total Time: 35 Minutes

Traditional Chicken Noodle Soup gets a bright update with lemon and dill. Pre-cooked smoked, or rotisserie chicken makes this comforting soup quick and easy, perfect for Sunday Supper!

Ingredients

• 2 tbsp. Butter
• 2 Medium-sized Carrots, diced
• 3 Ribs Celery, diced
• 1 Medium-sized Onion, diced
• 2-3 Cloves Garlic, minced
• Kosher Salt and Fresh Cracked Black Pepper, to taste
• 8 Cups Turkey (or chicken) Stock
• 1 Smoked (or Rotisserie) Chicken, shredded
• 2 Bay Leaves
• 2.5 cups Dry Gigli (or egg) Noodles
• Juice of 1 Lemon
• 2 tbsp. Fresh Dill, chopped
• 2 tbsp. Fresh Parsley, chopped

Instructions

1

Melt the butter in the Dutch oven and add the onions, carrots and celery.

2

Season with salt and pepper.

3

Cook, stirring occasionally until the celery and carrots soften a little, about 3-4 minutes.

4

Then add the garlic and cook for another minute.

5

Add the stock and add the chicken and Bay Leaves, bring to a boil.

6

Reduce heat, cover and let simmer for about 15 minutes to let all the flavors come together.

7

Add the dry noodles, stir, cover and let the noodles cook for about 7-10 minutes, or until the pasta is tender, but still al dente.

8

Squeeze the juice of 1 lemon and add the dill.

9

Add the chopped parsley.

10

Taste for seasoning and add more salt and pepper if needed.

11

Remove the Bay Leaves before serving.