Name:

HF Chicken Noodle Soup

Description

With Mixed Veggies, Lemon, & Dill

Serves 2-4

Prep time: 10 minutes

Cook time: 35 minutes

Calories 510

Ingredients
1 Yellow Onion (2 for 4)
6 oz Broccoli, Cauliflower, and Carrot Blend (12 oz for 4)
1 Clove Garlic (2 Cloves for 4)
1/4 oz Dill
1 Lemon
10 oz Chicken Breast Strips (20 oz for 4)
5 tsp Chicken Stock Concentrates (10 tsp for 4)
3 oz Spaghetti (6 oz for 4)

Instructions
1. Prep
Wash and dry produce
Halve, peel, and finely dice onion. Cut broccoli, cauliflower, and carrot blend into bite-sized pieces if necessary. Peel and mince or grate garlic. Finely chop fronds from dill. Quarter lemon.
2. Cook Chicken
Pat chicken dry with paper towels; cut into bite-sized 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
3. Cook Veggies
Melt 1 TBSP butter (2 TBSP for 4) in same pot over medium heat. Add onion and a big pinch of salt. Cook, stirring, until softened and translucent, 3-5 minutes. 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. If the pan seems dry, add a drizzle of olive oil. Cook, stirring until veggies are slightly softened and until veggies are slightly softened and broccoli is bright green, 2-3 minutes.
Add garlic; cook until fragrant, 30 seconds. -If you want a stronger dill flavor add in some dill with the garlic.
4. Start Soup
Add chicken, 3 1/2 cups water 96 cups for 4), and stock concentrates to pot with veggies.
Break the spaghetti 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.
5. Finish Soup
Once spaghetti is al dente, stir in half the chopped dill and a squeeze of lemon juice; season with salt and pepper.
6. Serve
Divide soup between bowls and sprinkle with as much remaining chopped dill as you like. Serve with remaining lemon wedges on the side.

Length

45

Calories

510

Servings

Date Created

Created By

Jade Smidt

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