This refreshing take on the classic chicken noodle soup adds a hint of brightness with lemon zest and fresh dill, making it a favorite for cold winter days.
Ingredients
2 tbsp olive oil
1 medium onion, diced
2 garlic cloves, minced
2 medium carrots, sliced
2 celery stalks, sliced
1 tsp dried thyme
8 cups chicken broth
2 cups cooked, shredded chicken
2 cups egg noodles
Zest of 1 lemon
2 tbsp fresh dill, chopped
Salt and black pepper, to taste
4 Servings
Prep Time:
0 Hrs 10 Mins
Cook Time:
0 Hrs 30 Mins
Total TIme:
0 Hrs 0 Mins
Directions
Step
Heat olive oil in a large pot over medium heat. Add onion, garlic, carrots, and celery. Sauté until softened, about 5 minutes.
Step
Stir in dried thyme and cook for 1 minute to release its aroma.
Step
Pour in chicken broth and bring to a boil. Reduce heat and simmer for 10 minutes.
Step
Add shredded chicken and egg noodles. Cook for another 8-10 minutes until noodles are tender.
Step
Stir in lemon zest and fresh dill. Season with salt and pepper to taste.
Step
Serve hot with a slice of crusty bread for a complete meal.
Tips for this recipe
For extra flavor, add a splash of white wine while sautéing the vegetables. Use homemade chicken broth for a richer taste.
