Mom’s Magic One-Pot Chicken Noodle Soup

🥘 Ingredients

• black pepper
  1 tsp
• broccoli, cauliflower, and carrot blend
  10 oz
• butter
  1 tbsp
• chicken stock concentrate
  1 unit
• chopped chicken breast
  8 oz
• cooking oil
  1 tbsp
• dill
  1 unit
• garlic
  2 cloves
• lemon
  1 unit
• onion
  1 unit
• salt
  1 tsp
• spaghetti
  3.5 oz
• water
  3.5 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: 1 unit, broccoli, cauliflower, and carrot blend: 10 oz, garlic: 2 cloves, dill: 1 unit, lemon: 1 unit
2. 

   2

   Pat chopped chicken breast dry with paper towels; cut into bite-size pieces if necessary. Season all over with salt and black pepper . Heat a drizzle of cooking oil in a large pot over medium-high heat. Add chicken in a single layer; cook, stirring occasionally, until lightly browned ⏱️ 3 minutes . Remove pot from heat. Transfer chicken to a small bowl and set aside.

   chopped chicken breast: 8 oz, salt: 1 tsp, black pepper: 1 tsp, cooking oil: 1 tbsp
3. 

   3

   Melt butter in same pot over medium heat. Add onion and a big pinch of salt. Cook, stirring, until softened and translucent ⏱️ 3 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 pan seems dry, add a drizzle of olive oil. Cook, stirring, until veggies are slightly softened and broccoli is bright green ⏱️ 2 minutes . Add garlic; cook until fragrant ⏱️ 30 seconds . Add a big pinch of dill along with the garlic if you like a stronger dill flavor; save the rest for later.

   butter: 1 tbsp
4. 

   4

   Add chicken, water , and chicken stock concentrate to pot with veggies. Break half 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: 3.5 c, chicken stock concentrate: 1 unit, spaghetti: 3.5 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.