Perfect antidote to cold weather and cold season, this gorgeous soup is so simple to pull together and is jammed with fresh flavour. We top it off with crispy croutons that soak up the broth and add even more comforting flavour.
Ditalini Pasta(ContainsEgg/Oeuf, Wheat/Blé)
Chicken Broth Concentrate
Green Cabbage, shredded
Salt and Pepper*
Preheat your oven to 425°F (to toast the croutons). Start prepping when your oven comes up to temperature! Patting your chicken dry before seasoning and frying ensures that you get beautiful, flavourful browning as you cook.
Wash and dry all produce.* Mince or grate the garlic. Roughly chop the dill. Zest half the lemon (1 lemon for 4 ppl), then cut the lemon into wedges. Cut the ciabatta into 1-inch cubes. Pat the chicken dry with paper towel, then cut into 1/2-inch strips. Season with salt and pepper.
Heat a large pot over medium-high heat. Add a drizzle of oil, then the chicken. Cook, stirring occasionally, until the chicken is cooked through and no pink remains, 4-5 min. Transfer to a plate and set aside.
Add another drizzle of oil to the same pot, then the mirepoix and garlic. Cook, stirring occasionally, until the veggies start to soften, 3-4 min. Season with salt and pepper.
Add broth concentrates and 5 cups water (double for 4 ppl) to the pot. Stir, scraping up any brown bits from the bottom of the pot, 2-3 min. Bring to a boil over high heat. Add the ditalini pasta. Cover and cook for 7 min. Add cabbage and chicken. Cover and cook until the cabbage is tender-crisp and the pasta is tender, 5-6 min.
Meanwhile, on a baking sheet, toss the ciabatta cubes and dill with 1 tbsp oil (double for 4 ppl). Season with salt and pepper. Toast in the centre of the oven, tossing halfway through baking, until the ciabatta cubes are golden-brown, 12-15 min.
Stir the lemon zest into the soup. Season with salt and pepper. Divide the chicken noodle soup between bowls and top with as many croutons as you like. Squeeze over a lemon wedge, if desired.