Lemon Dill Chicken Noodle Soup
Classic chicken noodle soup gets a fresh makeover. You'll love this quick and easy version that's brightened up with lemon and dill!
Servings 8 servings
Ingredients
- 2 tbsp. butter
- 1 large yellow onion sliced
- 10 c. chicken broth
- 1 rotisserie chicken deboned, shredded, or about 3 c. shredded cooked chicken
- 1 - 12 oz. package frozen sliced carrots
- 4 c. eggnog noodles
- 1 - 10 or 12 oz. package frozen peas
- 1/2 c. chopped fresh dill
- juice of 2 lemons
Instructions
- In a large stockpot over medium-high heat, melt the butter.
- Add onion, and cook until soft and golden brown, about 10 minutes.
- Add chicken broth, rotisserie chicken, carrots, and egg noodles.
- Bring to a simmer, and cook for 6-8 minutes, or until egg noodles are nearly tender, and carrots are heated through.
- Add peas, and simmer for 2-3 minutes.
- Stir in dill and lemon juice.
- Serve!