Lemon & Dill Chicken Noodle Soup

When life gives you…. noodles….. you make Chicken Noodle Soup! My dad gave us a batch of homemade noodles during our last visit, so we had to whip up something phenomenal! Chicken Noodle Soup can sometimes be a little bland / flat / tasteless, so I was searching for on the that really brought more flavor to the table (pun intended!).


This Lemon & Dill Chicken Noodle Soup is a slight variant on the classic favorite; just enough to give it some additoinal flavor without straying to far from the original recipe we all know and love! The burst of lemon flavoring and smattering dill bring a level of freshness that you just don’t find in soup often. There are a few things I would change the next time around:

  • Add some additional spicing to the chicken. Roasting the chicken with a nice rub is a great start, but I would really love to kick this up a notch and add a litle more depth to that flavoring!
  • The recipe called for quite a lot of garlic, lemon and dill. Yes, 100% use each of them, but I did not use the full amount for each (probably more like 75% of what the recipe called for). The garlic in particular was one that struck me as overpowerin. Next time, I would probably only use 4-5 cloves.

Other than that, fresh noodles are the best, but you really can’t go wrong with homemade soup!

You can find the full recipe here. Enjoy!

xx Jess

Blueberry Lemon Tart

Since you are *required* to make a festive dessert for the Fourth of July, and I’ll take any excuse to be in the kitchen, I had a few requirements for this: 1) try something that wasn’t too tacky (forgive me, anyone that is cutting stars out of strawberries or making something with mounds of cool whip!) and 2) make something that actually tastes good (see prevoius point).

With those boundaries in mind, I found this Blueberry Lemon Tart recipe from Tyler Florence posted on the Food Network. I’ve been on this kick of using all the new toys in our kitchen (thank you, wedding registry!) and this was the first time that I got to use our food processor. I used to hate the machine my mom had when I was a kid — seemingly a million parts, really heavy, complicated to use and literally impossible to wash. So let’s say I was cautiuosly optimistic at best.

Food processors are The Best Thing Ever Created.

Literally, I want to make everything possible in a food processor.

Pastry dough and I have a love hate relationship. I love eating it, but hate making it. This machine made it so easy — popped all the ingredients in and in seemingly no time I ended up with the smoothest pastry dough I have ever made. I’ve always made pastry dough by hand with manual tools / utensils and you just can’t beat this. It still took a while as the crust had to cool at various stages, but it was not challenging and tasted so buttery and flakey. That’s all I’ll say about the crust πŸ™‚

The filling was delicious from the moment that Tyler Florence thought to put those ingredients together. Effortless, fresh, flavorful, and not overly sweet or overbearing. Once the crust was fininshed, the rest was a breeze and came together in a heartbeat! Note: there is a lot of lemon in this recipe (shocker, in a lemon tart recipe, I know). I’m generally pretty loose with my measurements, but this is one that I would recommend not going over on as it could become overpowering.

Now for the This Jess rankings, here is how it breaks down for me:

How much did I like…..

  • Making it: 8/10 – fun to make, not overly complex. Doesn’t rank higher as you do have to stop and wait several times for cooling crust.
  • Eating it: 9/10 – excellent
  • Looking at it (since we all eat with our eyes first): 9/10

Food Network gives this recipe an “intermediate” skill ranking, which I would agree with. Would definitely recommend this and make again! Tyler Florence recipes can never steer you wrong.

You can find the full recipe linked here.

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