Mom’s Magic One-Pot Chicken Noodle Soup
with Mixed Veggies, Lemon & Dill
- Wheat
- Milk
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.
Ingredients
10 ounce
Chopped Chicken Breast
1 unit
Onion
3 unit
Chicken Stock Concentrate
½ unit
Lemon
6 ounce
Broccoli, Cauliflower, and Carrot Blend
1 clove
Garlic
3 ounce
Spaghetti
(Contains: Wheat)
¼ ounce
Dill
Not included in your delivery
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
1 teaspoon (tsp)
Cooking Oil
Nutrition Values
Utensils
Cooking Steps
• 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.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the fresh, lemony taste with dill, though some found it bland and added extra seasoning 🍋
- Ease of prep: Quick and simple one-pot meal, though some felt prep time was longer than expected
- Suggestions: Consider using smaller pasta like egg noodles instead of spaghetti for easier eating
- Portions: Add more broth to keep it soupy; noodles absorbed liquid, especially as leftovers
- Veggies: Mixed reviews on broccoli and cauliflower; some loved the variety, others preferred traditional soup vegetables
Reviews from our home cooks
I love this soup and the veggies are the best! I added a diced parsnip to saute with the onion. It added a touch of sweetness. The lemon makes it taste so light and the dill adds so much flavor! The noodles were a great choice. Hope to see this one again and again!
If I could give this recipe 10/10 stars, I would. This recipe was so good that the whole family wanted seconds. The lemon and dill gave an interesting flavor that we all really enjoyed in the soup.
This really is a mom's magical dinner. EVERYONE at this in silence because it was so yummy! I used up celery, carrots, and shredded chicken and used gluten-free noddles for the GF sensitive eater.
This soup was so good! I like the addition of the broccoli & cauliflower to the usual carrots. This was a fun twist on traditional chicken noodle soup. My kids all wanted second helpings!
One pot recipes are awesome. This was yummy and easy to make. Nowhere near as much salt as the canned stuff and a better taste overall, but without all the difficulty of other homemade recipes I've seen.
Delicious - I dig the additional veggies compared to traditional chicken noodle soup. I can't believe how easy this was to make.
We loved this! Especially on a cold, rainy day. However, I do wish there was more of a stock flavor if that makes sense? It was way more lemon-y than a true chicken noodle soup.
This was an interesting recipe for a chicken noodle soup. I think I prefer a more standard version with celery. Cauliflower was decent in it! But def skip the dill, and maybe the broccoli.
Goodness, this is such a fresh soup! Be careful not to overdo on the dill and lemon--it was better to have only on the side our teenager who isn't so crazy about it as I am.
The absolute best chicken noodle soup we have ever had. Who knew you could add broccoli, cauliflower and lemon to chicken noodle?!?
