A classic homemade chicken noodle soup recipe straight from grandma's kitchen. This recipe makes a tasty, nourishing soup loaded with tender chunks of chicken, vegetables and wide noodles to catch all the delicious broth. Easy to cook on the stovetop or in a pressure cooker.
Put the butter and oil in a large pot over medium heat. When the butter is melted, add the onion, garlic, carrots and celery. Cook 5 minutes, stirring, or until the onion is softened.
Add the chicken, broth, turmeric, 2 teaspoons salt, black pepper, lemon and Parmesan rind. Stir. Bring to a simmer, then lower the heat and partially cover the pan. Let the soup bubble gently for 45 minutes. The chicken should be very tender and shred easily with a fork. Remove the cheese rind and lemon slices and discard.
When the soup is almost done, bring a medium pot of water to a boil. Cook the pasta until al dente, according to package directions. Drain.
Add the noodles and dill to the soup. Serve warm in bowls, sprinkled with cheese and celery leaves.
Pressure cooker directions:
Set a pressure cooker to the "Sauté" function and preheat on high. When the cooking pot is hot, add the butter, olive oil, onion, garlic, carrots and celery. Cook until soft and translucent, about 5 minutes, stirring frequently.
Add the chicken, 4 cups broth, turmeric, salt, pepper, lemon and Parmesan rind (if using).
Secure the lid of the pressure cooker and cook on high 15 minutes. Release the pressure manually.
Stir in the cooked pasta, dill and cheese and serve.
To freeze the soup:
Don't add the noodles if you want to freeze the soup - they will absorb the broth and get soggy.