Description
Hearty ground chicken noodle soup with tender veggies, fresh dill, and a bright lemony broth. Easy to make, packed with flavor, and perfect for a cozy dinner.
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 small white onion, diced
- 1 pound lean ground chicken
- 4 large cloves garlic, chopped
- 3 large carrots, peeled and cut into 1/2-inch cubes (1 3/4 cups)
- 3 celery stalks, halved lengthwise and sliced 1/2-inch thick (1 cup)
- 8 cups low-sodium chicken broth, stock or bone broth
- 1 lemon, zested and juiced
- 1 1/2 teaspoons ground coriander
- 3–4 tablespoons chopped fresh dill + more for serving
- Kosher salt and freshly ground black pepper
- 8 oz. of rotini pasta (I used Banza gluten free rotini)
Instructions
- Saute the onions and ground chicken in the oil in a pan on the stove until the chicken is cooked through and the onions are translucent and slightly browned.
- Add the garlic cloves and sauté for about a minute until fragrant.
- Carefully dump the rest of the ingredients except the pasta in your slow cooker.
- Cook on high for 3-4 hours or on low for 6-8 hours until the veggies are soft.
- About 10 minutes before serving, cook your rotini pasta according to the package directions.
- Stir the cooked pasta into the soup.
- Serve with extra dill sprinkled on top if desired, and enjoy!
Notes
If cooking on the stove top, simmer ingridents for 30-40 minutes.