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HOW TO MAKE IT
Heat olive oil in a large pot over medium heat.
Add onion, carrots, and celery. Cook for 5 minutes until softened.
Stir in garlic and cook for 30 seconds until fragrant.
Pour in chicken broth and water. Add bay leaf.
Bring to a gentle boil, then reduce to a simmer for 10 minutes.
Add egg noodles and cook according to package instructions (usually 6–8 minutes).
Stir in shredded chicken.
Season with salt, pepper, and dill.
Simmer for 5 more minutes, then remove bay leaf.
Taste and adjust seasoning if needed.
Optional Tips
For richer flavor, use homemade chicken stock.
Add a squeeze of lemon juice before serving for brightness.
Store leftovers in the fridge for up to 3 days.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4
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