Ingredients

The following ingredients have 7 Servings
  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 1 tablespoon garlic, minced
  • 3 medium carrots, thinly sliced
  • 3 ribs celery, thinly sliced
  • 8-10 cups chicken broth (depending on the size of the pot) 
  • 2 chicken breasts, boneless and skinless (or 2 cups cooked shredded chicken)
  • 1 cup pasta noodles, uncooked
  • 2 tablespoons fresh dill, finely chopped
  • 1 tablespoon fresh parsley, finely chopped
  • 1/2 teaspoon salt (or to taste)
  • 1/4 teaspoon ground black pepper (or to taste)
  • lemon juice (optional, for serving)

Instruction

  • Heat oil in a 4 quart Dutch oven or large pot over medium-high heat until the hot oil sizzles, about 1 minute. Add onion, garlic, carrots, and celery. Sauté until tender, about 5-7 minutes.
  • Add chicken broth and chicken breasts. Cover the lid and bring it to a simmer over medium heat until chicken is cooked through, about 12-15 minutes. (If using cooked shredded chicken, just cook until warmed through, about 5 minutes).
  • Remove the chicken and shred into small pieces with 2 forks. Once shredded, transfer back into the pot and mix evenly. (If you use cooked chicken, you can skip this step).
  • Add noodles and cook until al dente according to the package instructions, stirring occasionally, about 6-8 minutes.
  • Turn off the heat and stir in dill and parsley. Season with salt and pepper to taste.
  • Serve immediately and drizzle with lemon juice if desired.