This Lemon Dill Chicken Noodle Soup is a warm hug in a bowl! It’s made with tender chicken, fresh noodles, and zesty lemon, giving it a bright and refreshing flavor.
Whenever I feel under the weather, this soup is my go-to! I love how the dill adds a nice twist. Plus, it’s super easy to whip up—perfect for cozy nights in! 🥣
Key Ingredients & Substitutions
Olive Oil: I love using olive oil for a touch of richness, but feel free to substitute with butter for a creamier flavor or vegetable oil if you prefer something lighter.
Chicken Broth: Homemade chicken broth is best if you have it. Store-bought low-sodium versions work great too. For a vegetarian option, use vegetable broth instead!
Egg Noodles: While I recommend egg noodles for their texture, you can use any pasta, like rotini, fusilli, or even a gluten-free pasta to suit your dietary needs.
Fresh Dill: Fresh dill is key to the flavor! If you don’t have it, you can use 1 teaspoon of dried dill, though fresh is always best for that fresh taste.
Lemon Juice: Fresh lemon juice really brightens the soup. If you’re short on lemons, a splash of white vinegar can add some acidity.
How Do I Cook the Noodles Without Getting Them Mushy?
Cooking noodles just right is essential for a good soup. Here’s how to avoid mushy noodles:
- Cook the noodles separately in salted boiling water according to the package instructions. This helps keep them firm.
- Add the drained noodles to the soup at the end or serve them separately. This way, they won’t absorb too much liquid as they sit.
- If you want to cook them in the soup, add them just a few minutes before you’re finished cooking to keep them al dente.
How to Make Lemon Dill Chicken Noodle Soup
Ingredients You’ll Need:
For the Soup:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 medium carrots, peeled and sliced
- 3 celery stalks, diced
- 3 cloves garlic, minced
- 8 cups chicken broth (homemade or low-sodium store-bought)
- 2 cups cooked chicken breast, shredded or chopped
- 3 cups egg noodles or wide egg pasta
- 1 lemon, juiced (and zest, optional)
- 2 tablespoons fresh dill, chopped (plus extra for garnish)
- Salt and freshly ground black pepper, to taste
- Optional: 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
How Much Time Will You Need?
This recipe takes about 10 minutes for prep and about 30 minutes to cook. So, you can have a delicious homemade soup ready in just about 40 minutes. Perfect for a cozy dinner!
Step-by-Step Instructions:
1. Sauté the Vegetables:
Start by heating the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion, sliced carrots, and diced celery. Cook everything, stirring occasionally, for about 5-7 minutes until the veggies begin to soften and the onion is translucent.
2. Add Garlic:
Next, toss in the minced garlic and cook for an additional minute. You want it to be fragrant but not brown, so keep an eye on it!
3. Pour in the Broth:
Now, it’s time to pour in the chicken broth. If you’re using thyme, go ahead and add that too! Bring the mixture to a boil, then reduce the heat to let it simmer. Allow it to cook for about 10-15 minutes until the vegetables are tender.
4. Add the Noodles:
Once the vegetables are softened, add the egg noodles to the pot and cook according to the package instructions (usually around 6-8 minutes) until they are al dente.
5. Mix in Chicken and Dill:
After the noodles are cooked, stir in the shredded chicken, fresh dill, lemon juice, and lemon zest if you’re using it. Let it simmer for another 2-3 minutes just to heat everything through.
6. Season and Serve:
Give the soup a taste and season it with salt and freshly ground black pepper to your liking. Ladle the soup into bowls and give it a lovely garnish with extra fresh dill on top. If you’re feeling fancy, serve it with lemon wedges on the side for a little extra zing!
This warm and hearty Lemon Dill Chicken Noodle Soup is sure to brighten your day! Enjoy every comforting bite! 🥣
Can I Use Rotisserie Chicken for This Soup?
Absolutely! Using rotisserie chicken is a fantastic time-saver. Just shred the meat and add it to the pot when you incorporate the cooked chicken. It adds great flavor and makes the soup even quicker to prepare!
What If I Don’t Have Fresh Dill?
No worries! You can substitute with 1 teaspoon of dried dill instead, though the flavor will be slightly different. For the best results, add the dried dill with the broth, as it needs time to rehydrate and release its flavor.
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. The noodles may absorb some broth over time, so you might want to add a splash of broth or water when reheating to loosen things up.
Can I Freeze This Soup?
Yes, you can freeze the soup! Just leave out the noodles, as they don’t freeze well. Freeze the base of the soup in airtight containers for up to 3 months. When ready to enjoy, thaw it in the fridge overnight, then cook fresh noodles and add them when reheating!
