Chicken & Corn Noodle Soup w/ Lemon and Dill

Chicken & Corn Noodle Soup w/ Lemon and Dill

There is nothing like a hearty bowl of steamy noodle soup on a rainy day - a match made in heaven. Tender pieces of chicken with sweet kernels of corn and silky noodles with zesty citrus and aromatic dill for a refreshing twist. Melt the worries of the day away, with each sip filling you with warmth and nourishment.


  • 3-4 tbsp of Organic Ghee 
  • 500g free range chicken thigh (diced) 
  • 1/2 an organic onion (diced)
  • 3-4 organic garlic cloves (diced) 
  • Sprinkle of peppercorns
  • 1 carrot (cut in chunks) 
  • 1 potato (cut in chunks) 
  • 1 litre of bone broth or chicken stock 
  • Small sprig of Rosemary 
  • 1/2 cup of corn 
  • 1 cup of organic shredded kale (you can use silverbeet or spinach instead) 
  • Salt to your taste 
  • Small handful of chopped dill 
  • 1/2 a lemon 
  • Small serving of thin noodles 


  1. Cook chicken with the ghee in a large pot, take out and set aside when cooked. 
  2. Sauté the onion and garlic for a few minutes in the same pot (add more ghee if needed) 
  3. Toss in the diced carrot, potato and sprinkle of peppercorns, stir until all the vegetables are coated in ghee. 
  4. Add the broth or stock, the cooked chicken and a small sprig of rosemary, bring to a boil and then simmer for half an hour. 
  5. Add the corn and kale, salt to your taste then simmer for another half an hour. 
  6. Meanwhile, cook the egg noodles according to the packet instructions in a separate pot. 
  7. Take soup off the heat, squeeze in half a lemon, add the noodles and sprinkle in the dill, give it a quick stir and serve immediately. 

 Enjoy it with toasted bread slathered with butter and a sprinkle of salt!