Ingredients
Equipment
Method
Make the broth:
- Place the chicken, water, carrot, onion, garlic, and 1 teaspoon of salt in a stockpot. Bring just to a simmer.
- Skim the surface, cover partially, and simmer for 35 minutes, until the chicken is tender.
- Transfer the chicken to a plate and strain the broth. Discard the cooked aromatics.
Finish the soup:
- Return the broth to the pot and add the sliced carrots, celery, and remaining salt. Simmer for 10 minutes.
- Shred the chicken and return it to the pot with the noodles. Cook until the noodles are tender, about 7 minutes.
Brighten and serve:
- Remove the pot from the heat. Stir in the dill, parsley, and lemon juice.
- Taste for seasoning and ladle the soup into bowls. Serve with extra herbs and lemon.
Nutrition
Notes
- For a clearer broth, keep the initial simmer gentle and skim often.
- Cook noodles separately if you expect leftovers.