Lemon & Dill Chicken Noodle Soup

A beautiful, restorative and warming soup for the body and soul.



  • 3 spring onions
  • 2 cloves garlic
  • 2 tbs olive oil
  • 1 small zucchini
  • 2 stalks celery
  • 1 small carrot
  • 200g cooked chicken breast, shredded
  • 1L chicken stock
  • Salt & pepper
  • Zest and juice 1 lemon
  • 2 tbs parsley
  • 1/2 cup orzo or soup pasta

To serve:

  • Fresh dill
  • Lemon wedges


  1. Slice the spring onions. Trim, skin and mince the garlic with the Garlic Wonder™.
  2. Place garlic and spring onion in the MicroCook Round 2.25L with the olive oil, cover and microwave for 3 mins at 600 watts.
  3. Place the triple blade attachment in the Extra Chef™, add zucchini, celery and carrot; lock cover into position and pull the cord several times until contents are chopped. Empty into the MicroCook.
  4. Add remaining ingredients and stir using the TupperChef™ Spatula Medium.
  5. Cover and microwave for 18 minutes 600 watts. Allow standing for 5 minutes before serving.
  6. Ladle into bowls and serve with a generous handful of fresh dill, a lemon wedge and warm crusty bread.

Tupper Tips:

• Slice spring onions Asian style by slicing at an angle

• For a vegetarian noodle soup, omit the chicken and use vegetable stock instead.