Simple Chicken Noodle Soup with Dill and Lemon

Serves

6-8

Prep Time

15 Minutes

Cook Time

45 Minutes

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I just LOVE this quick and easy chicken noodle soup recipe. It’s packed with flavor from fresh lemon juice and dill and made from scratch with a few shortcuts. The flavors are a match in heaven and as an added bonus; lemon juice is high in vitamin C, which is great if you are having this soup if you’re feeling sick.

If you cook chicken noodle soup from scratch, usually it involves boiling a whole chicken in water, removing the chicken, letting it cool, removing the meat, and adding it back into the pot. Just thinking of that whole process gives me anxiety. If that sounds fun for you, please do it, but if you’re always running out of time use a rotisserie chicken from your local store.

Pro Chicken Soup Tip: The noodles will absorb the broth and possibly even get soggy. To avoid this, keep the noodles separate or just add little bits at a time. If needed, you can always add more broth into the pot as well.

Products used: Garlic Olive Oil & Sicilian Lemon Balsamic, Garlic Olive Oil, Five Pepper Sea Salt, Sicilian Lemon Balsamic Vinegar

Ingredients

2 tablespoons SOOC Garlic Olive Oil
2 tablespoons SOOC Sicilian Lemon Balsamic Vinegar
1 teaspoon SOOC Five Pepper Sea Salt
1 rotisserie chicken, pulled apart and shredded
1 large onion, diced
2-3 medium leeks, white and pale green parts only, halved lengthwise, sliced crosswise
4-6 stalks of celery, chopped
8 cups chicken broth
2 cups pasta of choice
1 bunch of fresh dill, chopped
Juice from 1 lemon
Pepper

Directions

1. Heat a large pot over medium-high heat and add the olive oil, balsamic vinegar, onion, leeks, and celery. Sauté for about five minutes.

2. Add the chicken broth and chicken. Add the dry pasta to the soup and simmer until pasta is cooked through.

3. Once the pasta is cooked through, turn off the heat and stir in the lemon juice and dill. Season to taste with more salt and pepper if needed. Serve hot.