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Chicken Noodle Soup

with Dill & Fennel

  • icon_serves Created with Sketch.
    Servings
  • icon_cals Created with Sketch.
    Nutrition
    Est. calories

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.

fresh
ingredients
Chicken Noodle Soup with Dill & Fennel
Title
  • 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
tried-and-true
kitchen tools
step-by-step
instructions
Start the soup and prepare your ingredients:
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.
Boil the soup:
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.
Skim the soup:
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.
Chop the chicken:
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.
Add the noodles:
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.
Serve & enjoy:
6 Serve & enjoy:
Just before serving, add most of the dill to the pot. Divide the soup between 2 bowls. Garnish each bowl with the remaining dill. Enjoy!

Tips from Home Chefs

About Blue Apron

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
Start the soup and prepare your ingredients:
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.
Boil the soup:
Skim the soup:
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.
Chop the chicken:
Add the noodles:
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.
6 Serve & enjoy:
Just before serving, add most of the dill to the pot. Divide the soup between 2 bowls. Garnish each bowl with the remaining dill. Enjoy!
Serve & enjoy: