INGREDIENTS
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1 cup chicken broth
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1/2 cup shredded rotisserie or roast chicken (skin removed)
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1/4 cup very thinly sliced carrots (about 1/2 carrot)
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1/4 cup cooked small egg noodles
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1 tablespoon plus 1 teaspoon thinly sliced trimmed scallions (light green and dark green parts)
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1 teaspoon fresh lemon juice
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1/8 teaspoon kosher salt
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2 grinds of black pepper
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1 tablespoon finely chopped fresh dill