Ingredients
Equipment
Method
Sauté the vegetables
- Heat 2 tablespoons olive oil in a large pot over medium heat, then sauté the onion, carrots, and celery for 5 minutes, stirring until the onion turns translucent and the carrots begin to soften.
Simmer the chicken broth
- Add the garlic and cook for 1 minute until fragrant, then add the chicken broth, dried thyme, dried parsley, garlic powder, and chicken.
- Bring the soup to a boil, then reduce heat to a gentle simmer and cook for 18-20 minutes until the chicken is cooked through and the broth tastes seasoned.
- Remove the chicken from the pot and shred it, then return the shredded chicken back into the soup.
Cook the noodles and finish
- Bring the soup back to a boil, then add the wide egg noodles and cook for 7-8 minutes until tender but not mushy.
- Stir in the fresh dill and season generously with salt and pepper until the flavors are balanced.
Notes
For best texture, keep the noodles at a simmer (not a hard boil) and stop at 7-8 minutes so they stay wide and springy. Store leftovers in the fridge up to 3 days; for longer storage, freeze the soup base (broth + chicken + vegetables) without noodles for up to 2 months and cook fresh noodles when reheating. If you want a lighter option, swap to whole-wheat egg noodles or use fewer noodles while keeping the broth and chicken the same.