Nourishing Lemon Dill Chicken Noodle Soup
There’s nothing more comforting in these cold months than a warm, cozy cup of chicken noodle soup.
Lemon, dill and parsley transform ordinary chicken noodle soup with a flavorful twist. The fresh lemon juice brings a bright flavor.
Tips
Herbs: I prefer to use fresh herbs in this soup, but if you only have dried herbs that will also work. Just be sure to use less because when herbs are dried they are more concentrated. For reference, 1 tablespoon fresh herbs = 1 teaspoon dried herbs!
Grains: You can use egg noodles, macaroni pasta, rice, orzo, whatever grain you prefer! In this recipe, the egg noodles are cooked directly in the broth to absorb all the flavors.
Balance: This hearty and flavorful chicken noodle soup provides multiple nourishing food groups - grain, protein, and vegetables.
Freezer-Friendly
Soup is freezer-friendly! Whether you’re a busy mama trying to meal prep dinners for the family, a pregnant mama planning ahead for the newborn days with balanced ready-to-eat meals, or just someone who wants a soup in the freezer for those days when life gets crazy - frozen soup is a great option.
Tips: Allow your soup to cool before freezing it. You can use a freezer bag or a food storage container. Whichever method you use, be sure to leave a 1/2 inch space at the top because liquid expands as it freezes. Be sure to label your soup so you know when it was prepared. Enjoy your frozen soup within 2-3 months for best flavor and texture. To thaw your frozen soup, place in fridge overnight, reheat and enjoy the next day!
For noodle based soups- If you want to avoid mushy noodles, you can remove the noodles before freezing and add freshly cooked noodles before serving!
Nourishing Lemon Dill Chicken Noodle Soup
Serves 6-8
Ingredients
2 tablespoons Olive oil
3 stalks celery, diced
3 carrots, peeled and diced
½ onion, diced
1 teaspoon minced garlic
1 quart (4 cups) chicken stock
1 quart (4 cups) chicken broth
1-2 Bay Leaves
4 chicken breasts, boneless, skinless (~2 pounds)
3 cups egg noodles
1 lemon, juiced
2 tablespoons fresh Parsley, chopped
2 tablespoons fresh Dill, chopped
Salt and Pepper, to taste
Instructions
Prep ingredients. Wash produce. Chop celery, onion, and carrot. Set aside.
In a large pot, heat olive oil over medium heat.
Add carrots, celery and onion. Saute until they begin to soften.
Add garlic. Heat until fragrant.
Add chicken broth, chicken stock and bay leaf. Bring to a boil.
Add chicken breasts. Reduce to a simmer and let cook for 10 minutes, or until chicken is cooked through.
Remove chicken. Set aside. Let cool. Chop into bite-sized pieces and return to the pot.
Stir in chicken and dry egg noodles. Stir in parsley, dill, lemon juice. Season with salt and pepper to taste. Cook until tender, about 6-7 minutes.
Remove from heat. Enjoy!
Note: soup is freezer-friendly!
Dietary: Dairy-Free, you can make this recipe gluten-free by using a gluten-free pasta!
