Ingredients
Equipment
Method
- Warm the oil in a large pot over medium-low heat. Add diced onion, celery, and carrots, and cook for about 10 minutes, stirring occasionally until the vegetables soften. Increase the heat to medium.
- Stir in the minced garlic and cook just until fragrant. Add the shredded or diced cooked chicken into the pot.
- Pour in the homemade stock and season with salt and freshly cracked black pepper. Taste and adjust the seasoning as needed.
- Simmer the soup over medium heat for roughly 15 minutes to let the flavors meld.
- Add the wide egg noodles, parsley, and dill. Stir well and cook just until the noodles are tender.
- Squeeze in the juice from half to one lemon (to taste), stir, then serve hot.
Nutrition
Notes
You can use high-quality store-bought chicken stock in place of homemade, but the soup is most flavorful when you make your own. To keep the noodles from getting mushy, consider boiling them separately and stirring them in just before serving—especially if you plan to store leftovers. The soup can be refrigerated for up to four days; the noodles will soften as they sit. For longer storage, freeze the soup without the noodles and add freshly cooked noodles after reheating. Serve with crusty bread, dinner rolls, or a simple salad for a complete meal.