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Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, sliced carrots, and sliced celery. Cook, stirring occasionally, until the vegetables have softened, about 8-10 minutes.

Add the minced garlic to the pot and cook for another minute until fragrant, being careful not to burn it.

Pour in the chicken broth and bring the mixture to a boil. Reduce the heat to low, cover, and simmer for 15 minutes to allow the flavors to meld.

Add the shredded or diced cooked chicken and the egg noodles to the pot. Increase the heat to medium-high and cook until the noodles are tender, about 8-10 minutes, or according to package directions.

Stir in the fresh lemon juice, chopped parsley, and chopped dill. Season the soup with salt and black pepper to taste.

Serve hot, garnished with extra fresh herbs if desired.


Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, sliced carrots, and sliced celery. Cook, stirring occasionally, until the vegetables have softened, about 8-10 minutes.

Add the minced garlic to the pot and cook for another minute until fragrant, being careful not to burn it.

Pour in the chicken broth and bring the mixture to a boil. Reduce the heat to low, cover, and simmer for 15 minutes to allow the flavors to meld.

Add the shredded or diced cooked chicken and the egg noodles to the pot. Increase the heat to medium-high and cook until the noodles are tender, about 8-10 minutes, or according to package directions.

Stir in the fresh lemon juice, chopped parsley, and chopped dill. Season the soup with salt and black pepper to taste.

Serve hot, garnished with extra fresh herbs if desired.
