Print

Easy Homemade Chicken Noodle Soup with Fresh Dill

chicken noodle soup with fresh dill - featured image
Print Recipe

A happy accident turned this classic chicken noodle soup into a crowd-pleasing favorite. Fresh dill and a squeeze of lemon brighten the rich, savory broth, creating a comforting yet vibrant bowl that’s perfect for any occasion.

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 1 large yellow onion, diced (about 1 ½ cups)
  • 3 medium carrots, peeled and diced (about 1 ½ cups)
  • 3 celery stalks, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 8 cups low-sodium chicken broth
  • 1 ½ pounds boneless, skinless chicken breasts (or thighs)
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1 teaspoon salt, plus more to taste
  • ½ teaspoon black pepper
  • 8 ounces wide egg noodles (or any short pasta)
  • ¾ cup fresh dill, finely chopped (from about 1 large bunch)
  • 2 tablespoons fresh lemon juice (about ½ a lemon)
  • Optional: ¼ cup heavy cream or half-and-half (for a creamier version)
  • Fresh parsley, for garnish (optional)

Instructions

  1. Sauté the Aromatics (10 minutes): Place your large pot over medium heat and add the butter. Once it’s melted and shimmering, toss in the diced onion, carrots, and celery. Cook, stirring occasionally, for about 8-10 minutes, until the vegetables have softened and the onion is translucent. Add the minced garlic and cook for another minute until fragrant—be careful not to burn it.
  2. Build the Broth (5 minutes): Pour in the 8 cups of chicken broth. Use your spoon to scrape up any browned bits from the bottom of the pot—that’s pure flavor. Add the bay leaves, dried thyme, salt, and pepper.
  3. Cook the Chicken (20-25 minutes): Gently place the chicken breasts (or thighs) into the broth. Bring the soup to a gentle boil, then reduce the heat to low, cover, and let it simmer. Let it cook for about 20-25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F. A good sign is when the chicken feels firm to the touch and shreds easily with a fork.
  4. Shred the Chicken (5 minutes): Carefully remove the cooked chicken from the pot and place it on a cutting board. Use two forks to shred it into bite-sized pieces. Don’t worry about being too perfect—rustic is better for soup.
  5. Cook the Noodles (8-10 minutes): While the chicken is resting, bring the broth back up to a boil. Add the egg noodles and cook according to the package directions until al dente. Remember, they’ll continue to soften a bit in the hot broth.
  6. Combine and Finish (2 minutes): Return the shredded chicken to the pot. Remove the pot from the heat. Now for the star move: stir in the fresh dill and the lemon juice. Taste the soup and adjust the seasoning. Does it need a pinch more salt? Another squeeze of lemon? This is your moment to tailor it to your liking.
  7. Serve: Ladle the hot soup into bowls. If you’re feeling fancy, garnish with a small sprig of fresh dill or a sprinkle of fresh parsley. Serve immediately.

Notes

For leftovers, cook noodles separately and add to individual bowls to prevent them from becoming mushy. Add dill at the end of cooking to preserve its fresh flavor. Taste and adjust salt and lemon juice before serving.

Nutrition

Keywords: chicken noodle soup, homemade soup, dill, comfort food, easy dinner, weeknight meal, crowd-pleaser

Find it online: https://freshforkful.com/easy-homemade-chicken-noodle-soup-with-fresh-dill/