- 4 Bubbe’s Chicken Soup Sausage (1, 12 oz package)
- 2 tablespoons olive oil, divided
- 4 ribs celery, diced
- 3 large carrots, peeled and diced
- 2 yellow onions, peeled and diced
- 4 cloves garlic, peeled and minced
- 12 cups chicken broth
- Juice of 1 lemon
- 1 bunch dill, chopped and divided
- 1 bag (1 pound) egg noodles
- Salt and pepper to taste
- 1 small bunch parsley, finely chopped
DirectionsSlice sausages into ½ inch rounds, set aside
Heat 1 tablespoon oil in a large stockpot over low heat. Add prepared celery, carrots, onions, and garlic. Sautee until vegetables are soft and onions are translucent, about 10 minutes. Deglaze pan with ¼ cup of broth, scraping up brown bits on the bottom. Transfer vegetables into a bowl and set aside.
In the same pan, add the remaining tablespoon of olive oil and heat over medium heat until shimmering. Add sausage slices and cook over medium heat until browned on both sides--about 4-5 minutes. Add remaining chicken broth to the pot, again scraping up the brown bits that have formed on the bottom. Return vegetables to pot, add the juice of one lemon and half the chopped dill. Simmer broth, uncovered for 25-30 minutes.
While soup simmers, bring a separate pot of water to a boil over high heat. Add egg noodles and cook according to package instructions. Strain, rinse with cold water, and set aside.
Season broth with salt and pepper to taste. Divide hot soup between bowls, add cooked noodles, and garnish with chopped parsley and remaining dill.