Chicken Noodle Soup

with Dill & Fennel

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From the Test Kitchen

What could be better than chicken soup on a cold day? Before a long-awaited spring, warm your stomach and your kitchen with this quick and easy chicken noodle soup. The classic “mirepoix” of carrots, celery, and onion is spiced up a bit with the addition of fennel. We then gave it the little extra layer of flavor with a garnish of sweet dill that we know you will love.

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Nutrition

PER SERVING
Calories

Cals (est.)

fresh

ingredients

2 Chicken Legs And Thighs
2 Carrots
1 Large Spanish Onion
3 cloves Garlic
2 stalks Celery
1 Fennel Bulb
1 bunch Dill
2 Tbsps Chicken Base
4 oz Egg Noodles

step-by-step

instructions

Cook Along

1 Start the soup and prepare your ingredients:

Place the chicken pieces, bones, and 3 cups of water in a large pot; cover and heat to boiling on high. Wash the vegetables. Peel and medium dice the carrots and onion. Peel and roughly chop the garlic. Medium dice the celery. Remove the core and medium dice the fennel. Roughly chop the dill.

2 Boil the soup:

Add all the vegetables (just not the dill) and the chicken base to the pot and continue to heat to boiling, covered. Once the soup boils, uncover and reduce the heat to medium. Simmer about 20 minutes, or until the chicken is cooked through.

3 Skim the soup:

As the chicken cooks oil and foam will come to the surface of the pot. As the soup simmers, use a spoon to skim off any foam.

4 Chop the chicken:

After about 20 minutes, carefully take the chicken out of the pot. When it’s just cool enough to handle, remove the meat from the bones and chop or shred it into bite-sized pieces, discarding the skin and bones.

5 Add the noodles:

While you cut up the chicken, add the noodles to the pot. Simmer about 4 minutes, then add the chicken meat to the pot and cook 1 minute longer. Taste the broth for seasoning. Add some salt and pepper, little by little, tasting after each addition, until you reach the desired level of seasoning.