Ingredients
Equipment
Method
- Heat olive oil over medium heat in a 5–6 qt pot. Add onion, carrots, celery, and a pinch of salt. Cook for 3–4 minutes until the onions are glossy and vegetables begin to soften.
- Add garlic and cook for 30 seconds until fragrant.
- Pour in chicken stock. Add bay leaf, ½ tsp salt, and black pepper. Bring to a simmer and cook 8–10 minutes until carrots are just tender.
- Stir in noodles and shredded chicken. Simmer for 6–8 minutes until noodles are tender and chicken is warmed through.
- Turn off heat. Stir in lemon zest, 3 tbsp lemon juice, and fresh dill. Let sit for 1 minute. Taste and adjust seasoning with more salt or lemon juice if needed.
- Ladle soup into bowls and serve warm. Garnish with extra dill or lemon zest if desired.
Nutrition
Notes
Use rotisserie chicken and pre-chopped veggies for faster prep. Add lemon and dill off-heat to preserve brightness. For gluten-free, use rice noodles. Soup freezes best without noodles—cook fresh when serving. Add spinach or peas for extra veg.