Mom’s Magic One-Pot Chicken Noodle Soup
with Mixed Veggies, Lemon & Dill
Maybe you had a mom who made you chicken noodle soup. Maybe you didn’t. Either way, now you can make it for yourself! Tonight’s soup is the warm liquid gold that’s just what you’d imagine a mother’s hug in food form to be. Filled with extra veggies (broccoli, cauliflower, and carrot), each bowl is flavorful and oh-so soothing. For the noodles, we opted for broken spaghetti, making each spoonful extra slurpable.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Broccoli, Cauliflower, and Carrot Blend
Chicken Breast Strips
Chicken Stock Concentrate
Not included in your delivery
• Wash and dry produce. • Halve, peel, and finely dice onion. Cut broccoli, cauliflower, and carrot blend into bite-size pieces if necessary. Peel and mince or grate garlic. Finely chop fronds from dill. Quarter lemon.
• Pat chicken* dry with paper towels; cut into bite-size pieces if necessary. Season all over with salt and pepper. • Heat a drizzle of oil in a large pot over medium-high heat. Add chicken in a single layer; cook, stirring occasionally, until lightly browned, 3-5 minutes. Remove pot from heat. • Transfer chicken to a small bowl and set aside (it’ll finish cooking in step 4).
• Melt 1 TBSP butter (2 TBSP for 4 servings) in same pot over medium heat. Add onion and a big pinch of salt. Cook, stirring, until softened and translucent, 3-5 minutes. TIP: Be sure to scrape up any browned bits at the bottom of the pot as you stir. • Stir in broccoli, cauliflower, and carrot blend and another pinch of salt. (TIP: If pan seems dry, add a drizzle of olive oil.) Cook, stirring, until veggies are slightly softened and broccoli is bright green, 2-3 minutes. • Add garlic; cook until fragrant, 30 seconds. TIP: Add a big pinch of dill along with the garlic if you like a stronger dill flavor; save the rest for later.
• Add chicken, 3½ cups water (6 cups for 4 servings), and stock concentrates to pot with veggies. • Break half the spaghetti (all for 4) in half and stir into soup. • Cover and bring to a boil, then immediately reduce heat to low. Simmer, covered, stirring occasionally, until pasta is al dente, 10 minutes.
• Once spaghetti is al dente, stir in half the chopped dill and a squeeze of lemon juice; season with salt and pepper.
• Divide soup between bowls and sprinkle with as much remaining chopped dill as you like. Serve with remaining lemon wedges on the side.