Ingredients
- Chicken breasts, boneless and skinless: 1.5 lbs
- Cucumber, peeled, seeded, and diced: 1 large
- Lemon, juiced: 1 medium
- Chicken broth: 8 cups
- Egg noodles: 8 oz
- Fresh dill, chopped: 1/4 cup
- Olive oil: 2 tablespoons
- Salt and pepper: to taste
Instructions
- Step 1: Heat olive oil in a large pot or Dutch oven over medium heat. Add chicken breasts and cook until lightly browned on all sides.
- Step 2: Add chicken broth, diced cucumber, and lemon juice to the pot. Bring to a boil, then reduce heat and simmer for 20 minutes, or until chicken is cooked through.
- Step 3: Remove chicken from the pot and shred with two forks. Return the shredded chicken to the pot.
- Step 4: Add egg noodles to the pot and cook according to package directions, usually about 8-10 minutes.
- Step 5: Stir in fresh dill. Season with salt and pepper to taste.
- Step 6: Serve hot and enjoy!
Notes
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop over medium-low heat, adding a splash of broth if needed to loosen the noodles.
- Garnish each bowl with an extra sprig of fresh dill and a lemon wedge for a vibrant presentation and flavor boost.
- For a brighter, more pronounced lemon flavor, add the lemon juice in two stages: half with the broth and half just before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American