This Lemon Dill Chicken Noodle Soup is warm and comforting, perfect for any day. The chicken is tender, and the fresh lemon and dill add a bright flavor that makes it extra special!
I love how easy it is to whip up this soup. Just throw everything in the pot, let it simmer, and you’re ready to enjoy a bowl of deliciousness. Perfect for cozy nights! 😊
Key Ingredients & Substitutions
Chicken: Bone-in, skin-on chicken breasts give the soup great flavor. If it’s easier, use skinless chicken breasts or thighs instead. Rotisserie chicken works
too; just add it at the end to heat through!
Dill: Fresh dill is key for that refreshing flavor boost. If you can’t find fresh dill, dried dill can work in a pinch; use about 1 tablespoon. However, fresh is always better for taste!
Noodles: Egg noodles are classic for this recipe, but feel free to swap them out for whole wheat noodles or gluten-free options. Just remember to adjust cooking time as needed!
Chicken Broth: Low sodium chicken broth allows you to control the saltiness. You can also use homemade broth if you have it. Vegetable broth is a great alternative for a vegetarian version!
How Do You Get the Most Flavor from Your Soup?
Building flavor is essential in any soup! Start by sautéing your aromatics (onion, celery, carrots) first. This step releases natural sugars and creates a wonderful base. Don’t rush it; let them soften nicely!
- Use medium heat to cook your vegetables until they’re soft and just starting to caramelize.
- Adding the garlic shortly after will enhance the soup’s aroma and flavor—just sauté it for a minute or so!
Finally, don’t forget to add seasoning at every step. A touch of salt and pepper as you go along brings out the ingredients’ flavors better!
Lemon Dill Chicken Noodle Soup Recipe
Ingredients You’ll Need:
- 2 tablespoons olive oil or butter
- 1 medium onion, diced
- 3 celery stalks, diced
- 3 large carrots, peeled and sliced
- 3 cloves garlic, minced
- 8 cups chicken broth (preferably low sodium)
- 2 bay leaves
- 2 bone-in, skin-on chicken breasts (or thighs)
- Salt and freshly ground black pepper, to taste
- 2 cups egg noodles or wide egg noodles (or any noodle of choice)
- 1/4 cup fresh lemon juice (about 1-2 lemons)
- 2 tablespoons fresh dill, chopped (plus extra for garnish)
- Optional: lemon slices for garnish
How Much Time Will You Need?
This delicious soup takes about 15 minutes to prep and 40 minutes to cook. So, in about 55 minutes total, you will have a lovely pot of warm Lemon Dill Chicken Noodle Soup ready to enjoy!
Step-by-Step Instructions:
1. Sauté the Vegetables:
In a large pot or Dutch oven, heat the olive oil or butter over medium heat. Add the diced onion, celery, and carrots. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes. This will create a flavorful base for your soup!
2. Add Garlic:
Add the minced garlic and sauté for another minute until it becomes fragrant; this step really enhances the flavor of your soup.
3. Add Broth and Chicken:
Pour in the chicken broth and add the bay leaves. Season the broth lightly with salt and pepper to taste. Then, add the whole chicken breasts to the pot, bringing the soup to a boil before reducing the heat to low. Cover and let it simmer for about 25-30 minutes until the chicken is fully cooked and tender.
4. Shred the Chicken:
Once the chicken is cooked, remove it from the pot and place it on a cutting board to cool slightly. Discard the bay leaves from the soup.
5. Cook the Noodles:
Add the noodles to the simmering broth and cook until just tender, about 6-8 minutes (check the package instructions for specific cooking times).
6. Combine Chicken and Flavor:
While the noodles are cooking, shred the cooled chicken into bite-sized pieces using two forks. Stir the shredded chicken back into the soup. Pour in the fresh lemon juice and chopped dill, stirring to combine well.
7. Final Touches:
Taste your soup and adjust the seasoning with a little more salt, pepper, or lemon juice if necessary. Ladle the soup into bowls and garnish with extra fresh dill and lemon slices if you like.
8. Serve Hot:
Enjoy your bright, comforting Lemon Dill Chicken Noodle Soup with some crusty bread or on its own!
Happy cooking, and enjoy this delightful soup with family and friends! 😊
Can I Use Frozen Chicken for This Soup?
Yes, you can use frozen chicken, but it’s best to thaw it first for even cooking. Thaw it overnight in the fridge or quickly in a sealed plastic bag submerged in cold water. Once thawed, follow the recipe as usual!
What Can I Substitute for Egg Noodles?
If you’re not a fan of egg noodles, you can easily substitute them with whole wheat noodles, rice, or gluten-free pasta. Just adjust the cooking time according to the package instructions for best results.
Can I Make This Soup Ahead of Time?
Absolutely! This soup can be made ahead. Just prepare it as instructed, then let it cool and store it in an airtight container in the fridge for up to 3 days. Reheat on the stove, adding a little extra broth if needed!
How Can I Store Leftovers?
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, warm it gently on the stove or in the microwave, stirring occasionally for even heating.
