Mom’s Magic One-Pot Chicken Noodle Soup

🥘 Ingredients

• black pepper
• broccoli, cauliflower, and carrot blend
  12 oz
• butter
  2 tbsp
• chicken
  20 oz
• chicken stock concentrate
  6 unit
• cooking oil
  1 tsp
• dill
  ¼ oz
• garlic
  2 clove
• lemon
  1
• onion
  2
• paper towels
• salt
• spaghetti
  6 oz
• water
  6 c

🍳 Cookware

• large pot
• small bowl

1. 

   1

   Wash and dry produce. Halve, peel, and finely dice onion . Cut broccoli, cauliflower, and carrot blend into bite-size pieces if necessary. Peel and mince or grate garlic . Finely chop fronds from dill . Quarter lemon .

   onion: 2, broccoli, cauliflower, and carrot blend: 12 oz, garlic: 2 clove, dill: ¼ oz, lemon: 1
2. 

   2

   Pat chicken dry with paper towels ; cut into bite-size pieces if necessary. Season all over with salt and black pepper . Heat cooking oil in a large pot over medium-high heat. Add chicken in a single layer; cook, stirring occasionally, until lightly browned, ⏱️ 5 minutes . Remove pot from heat. Transfer chicken to a small bowl and set aside (it’ll finish cooking in step 4).

   chicken: 20 oz, paper towels, salt, black pepper, cooking oil: 1 tsp
3. 

   3

   Melt butter in same pot over medium heat. Add onion and a big pinch of salt. Cook, stirring, until softened and translucent, ⏱️ 5 minutes . TIP: 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. (TIP: If pan seems dry, add a drizzle of olive oil.) Cook, stirring, until veggies are slightly softened and broccoli is bright green, ⏱️ 3 minutes . Add garlic; cook until fragrant, ⏱️ 30 seconds . TIP: Add a big pinch of dill along with the garlic if you like a stronger dill flavor; save the rest for later.

   butter: 2 tbsp
4. 

   4

   Add chicken, water , and chicken stock concentrate 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 .

   water: 6 c, chicken stock concentrate: 6 unit, spaghetti: 6 oz
5. 

   5

   Once spaghetti is al dente, stir in half the chopped dill and a squeeze of lemon juice; season with salt and pepper.
6. 

   6

   Divide soup between bowls and sprinkle with as much remaining chopped dill as you like. Serve with remaining lemon wedges on the side.