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Chicken Noodle Soup

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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.