Lemon Chicken Dill Soup with Mini Bowties

Lemon Chicken Dill Soup

Is saying something is SOUPer in or out for 2024? Either way this soup is souperb and drizzly just the way we like it. 


2 tbsp Sizzle 

2 leeks (white/light green parts- halved, washed, sliced horizontally)

3 cloves of garlic 

1 tsp red pepper flakes 

Salt & pepper 

2 qts of chicken stock 

4 eggs 

Juice of 2 lemons

2.5. cups of mini bowtie pasts (Farfalline) 

1 rotisserie chicken, roughly shredded

1/4 cup fresh dill, roughly chopped 


Creme fraiche 

Flaky salt 



Active Time: 1 Hour

Full Time: 1.5 Hours


Heat 2 tbsp of Sizzle on medium in a large pot.


Add leeks, garlic, red pepper flakes, and season with salt and pepper. Stir occasionally and sauté for 5-7 minutes until leeks are beginning to turn translucent.


Add chicken stock to the pot, bring to a boil, and then turn heat to low and simmer for 20 minutes.


While the pot is simmering, whisk lemon juice and eggs together in a medium bowl until light and frothy (about 2 minutes). 


Add bow tie pasta, chicken, and dill to the simmering pot and softly boil on medium for 6-7 minutes. 


Take the pot off the heat, and slowly whisk 1 cup of liquid in the bowl with the egg + lemon mixture until fully incorporated. The goal here is to prevent the eggs from curdling when adding to the soup. 


Slowly add the egg + lemon mixture to the large pot and stir until fully incorporated in the soup. 


Serve up each bowl, top with more fresh dill, flaky salt, creme fraiche, and Drizzle for garnish!