- Soup
- Main
- Chicken
- American
- One pot
- Stovetop
- Kid-friendly
- Budget-friendly
- Beginner-friendly
Good for, as AI judged the whole recipe.
Ingredients
- 2 tbsp
olive oil
- 1
yellow onion, chopped
- 2
carrots, peeled and sliced into thin coins
- 2
celery stalks, sliced
- 2 cloves
garlic, minced
- 8 cups
chicken broth
- 1
bay leaf (optional)
- 4 oz
wide egg noodles
- 3 cups
cooked rotisserie chicken, shredded
- 1/3 cup
fresh dill, chopped
- 2 tbsp
lemon juice, freshly squeezed
salt, to taste
black pepper, to taste
- Dairy-free
Contains eggs (wide egg noodles) and wheat (wide egg noodles).
Worked out from the ingredients.
Steps
- Step 1
Heat the olive oil in a large pot over medium-high heat. Add the onion, carrots and celery with a pinch of salt and cook, stirring often, until they start to soften, about 5 minutes.
5 min
- 2 tbsp olive oil
- 1 yellow onion
- 2 carrots
- 2 celery stalks
- Step 2
Add the garlic and cook until fragrant, about 30 seconds.
1 min
- 2 cloves garlic
- Step 3
Pour in the chicken broth, add the bay leaf and bring to a boil over high heat.
5 min
- 8 cups chicken broth
- 1 bay leaf
- Step 4
Stir in the egg noodles and simmer until just tender, 6 to 7 minutes.
7 min, hands-off
- 4 oz wide egg noodles
- Step 5
Stir in the shredded chicken and cook until heated through, about 2 minutes. Remove the bay leaf.
2 min
- 3 cups cooked rotisserie chicken
- Step 6
Turn off the heat and stir in the dill and lemon juice. Taste and add salt and plenty of black pepper. Serve right away, while the noodles are still firm.
2 min
- 1/3 cup fresh dill
- 2 tbsp lemon juice
- salt
- black pepper
Where it’s from
Written by AI from an idea
Version 1, saved Oct 5, 2026