LEMON DILL CHICKEN NOODLE SOUP

 

Yield 1 Gallons

Prep Time: 15 Minutes

Cook Time: 30 Hour

Total Time: 45 Minutes

 

 

INGREDIENTS

• 1/4 c. Unsalted Butter
• 2 ea.  Onion, diced
• 4 ea. Carrots, peeled and diced
• 4 ea. Stalks Celery, diced
• 6 ea. Cloves Garlic, minced
• 16 c. Chicken Stock
• 4 ea. Bay Leaves
• 5 lb.  Chicken Breasts, cubed
• 5 c. Cooked Campanile Noodles
• 1/4 c. Chopped Fresh Parsley Leaves
• 1/4 c. Chopped Fresh Dill
• 1/4 c. Lemon Juice
• Kosher salt freshly ground black pepper, to taste

 

 

DIRECTIONS

Step 1: 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.

Step 2: Whisk in Chicken Stock and Bay Leaves; season with Salt and Pepper, to taste.

Step 3: Add Chicken and bring to boil; reduce heat and simmer, covered, until the Chicken is cooked through, about 30 minutes. Remove Chicken and let cool before dicing into bite-size pieces.

Step 4: Stir in Pasta and cook until tender, about 6-7 minutes.

Step 5: Remove from heat; stir in Parsley, Dill and Lemon Juice; season with salt and pepper, to taste.