Ingredients
Scale
- 2 tablespoons unsalted butter
- 1 onion, diced
- 2 carrots, peeled and diced
- 2 ribs celery, diced
- 3 cloves garlic, minced
- 8 cups chicken stock
- 2 bay leaves
- Kosher salt freshly ground black pepper, to taste
- 2 ½ pounds bone-in, skinless chicken breasts
- 2 ½ cups wide egg noodles
- 2 tablespoons chopped fresh parsley leaves
- 2 tablespoons chopped fresh dill
- 1 tablespoon freshly squeezed lemon juice, or more, to taste
Instructions
- Melt butter in a large stockpot or Dutch oven over medium heat. Add onion, carrots, and celery. Cook, stirring occasionally, until tender, about 3-4 minutes.
- Stir in garlic until fragrant, about 1 minute.
- Stir in chicken stock and bay leaves; season with salt and pepper, to taste.
- Add chicken and bring to boil; reduce heat and simmer, covered, until the chicken is cooked through, about 30-40 minutes. Remove chicken and let cool before dicing into bite-size pieces, discarding bones.
- Stir in chicken and pasta and cook until tender, about 6-7 minutes.
- Remove from heat; stir in parsley, dill, and lemon juice; season with salt and pepper, to taste.
- Serve immediately.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stove to avoid overcooking noodles.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 4g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 85mg