A one pot soup that’s ready in just 30 minutes? It’s true! This Lemon Dill Chicken Noodle Soup is bursting with bright flavors of Spring, carrots and onions and is sure to awaken your taste buds.
I come today bearing soup. Yes, even though Winter is over, days like today where it’s rainy and cool still feel like soup weather to me. There’s nothing better than gathering around the table with your family at the end of the day with a bowl of comforting soup and a crusty piece of bread.
I’m calling this Lemon Dill Chicken Noodle Soup a Spring soup. Lighter flavors such as lemon and fresh dill transform an ordinary soup to something bright and flavorful. The fact that it’s a one pot soup and it can be prepared in less than 30 minutes elevates it’s status to weekday worthy. Forget to take the chicken out of the freezer to thaw? Not a problem! You’ll simply add a few more minutes to the cooking time.
This soup will be one of those easy meals you’ll be adding to your menu plan arsenal. Great taste and no fuss equals a win/win in my book!
Those noodles? I’m a sucker for cute pasta. And yes, I think these noodles are cute. I also knew that they’d be a hit with the three small children in our home and I was absolutely right! Soup tends to be a bit difficult for the younger two to eat so I tend to add a bit more pasta to our soups so that it’s less broth and more substance. But really who can argue with this noodle-y goodness?
- 2 tablespoons olive oil
- 4 carrots, sliced
- 1 onion, chopped
- 8 cups chicken broth
- 2 cups water
- 1 pound Perdue Fit and Easy Boneless, Skinless Chicken Breasts
- 1 pound pasta
- 3 ounces fresh dill
- 2 lemons
- In a large pot, heat olive oil over medium heat. Add carrots and onion and saute for 2-3 minutes or until beginning to soften.
- Add chicken broth and water and bring to a boil. Season with salt and pepper.
- Add chicken breasts and reduce to a simmer, cooking chicken for 10-12 minutes or until cooked through. Remove chicken and set aside.
- Bring broth back to a boil and add pasta. Cook according to package directions until al dente.
- Meanwhile, chop chicken breasts into bite-sized pieces.
- When pasta is al dente, add chicken back to pot. Stir in chopped dill and juice of one lemon.
- Serve soup in individual bowls with an additional squeeze of lemon juice.
So shrug off your rain slicker and grab your stock pot. Dinner will be ready before your umbrella dries!
I was provided coupons by Perdue to purchase chicken at no cost to create this recipe, however all thoughts and opinions, as always, are my own.