A cold front came through this weekend and turned our 50-degree days into highs in the low 20s and teens. What a perfect time to make oatmeal scotchies and our favorite chicken noodle soup! We love the recipes on Damn Delicious and have been adapting the Homestyle Chicken Noodle Soup for at least a year. The lemon and dill create a unique flavor to this traditional recipe.
We have recently made it a little easier to cook and reduced the sodium to meet our dietary needs. We used dried herbs, rotisserie chicken instead of bone-in, and all reduced-sodium ingredients. We also increased the veggies and noodles to create more balance between all the ingredients.
Ingredients
- 1 Rotisserie chicken, deboned
- 2 ½-3 cups of wide egg noodles
- 3 stalks of celery, chopped
- 3 carrots (about half of a 1lb. bag of baby carrots), chopped
- 1 onion, chopped
- 3 tsp of minced garlic
- 8 cups of reduced-sodium chicken stock
- 2 tsp of dried dill weed
- 2 tsp of dried parsley
- 2 bay leaves
- 2 TBSP to butter
- 2 tsp black or peppercorn medley pepper (or to taste)
- 1 TBSP Lemon juice
Instructions
- Melt the 2 TBSP of unsalted butter in a large pot.
- Add the chopped onion, celery, and carrot; cook 3-5 minutes.
- Add the garlic and cook until it’s fragrant.
- Add the chicken stock, parsley, bay leaves, and dill weed.
- Bring the mix to a boil, then simmer for 35 minutes.
- Add the noodles, lemon, pepper, and chicken.
- Simmer for 15 minutes or until the noodles are ready.
- Serve immediately.
