Mom’s Magic One-Pot Chicken Noodle Soup
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Mom’s Magic One-Pot Chicken Noodle Soup

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.

Easy Cleanup
Dietitian Win
Calorie Smart

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes
Prep Time10 minutes


serving amount

1 unit

Yellow Onion

6 ounce

Broccoli, Cauliflower, and Carrot Blend

1 clove


¼ ounce


1 unit


10 ounce

Chicken Breast Strips

3 unit

Chicken Stock Concentrate

6 ounce


(Contains Wheat)

Not included in your delivery

1 teaspoon

Cooking Oil

1 tablespoon


(Contains Milk)




Nutrition Values

/ per serving
Calories510 kcal
Fat19 g
Saturated Fat7 g
Carbohydrate56 g
Sugar9 g
Dietary Fiber7 g
Protein38 g
Cholesterol115 mg
Sodium700 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Paper Towel
Large Pot
Small Bowl



• 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.

Cook Chicken

• 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).

Cook Veggies

• 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.

Start Soup

• 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.

Finish Soup

• 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.