This Lemon Dill Chicken Noodle Soup is a warm and comforting dish that’s packed with flavor. The bright lemon and fresh dill really lift it up, making every spoonful special!
It’s perfect for those cozy days when you need a little pick-me-up. I love how easy it is to whip up—just toss everything in and let it simmer. Who needs takeout? 🍲
Key Ingredients & Substitutions
Olive Oil: I love using extra virgin olive oil for its rich flavor. If you need a substitute, avocado oil or even butter can work nicely, giving a different but delicious taste.
Chicken Broth: Homemade broth is fantastic, but store-bought low-sodium broth saves time. If you’re vegetarian, vegetable broth works great too!
Chicken: Shredded rotisserie chicken is my go-to for convenience. You can also use leftover chicken or even tofu for a vegetarian option.
Dill: Fresh dill shines in this soup, but if you can’t find it, dried dill can be used—just use about one-third of the amount since it’s more concentrated.
Egg Noodles: I prefer traditional egg noodles, but you can replace them with any pasta shape. Gluten-free pasta works well too if you have dietary restrictions.
How Do I Achieve Perfectly Tender Vegetables?
For delicious and tender vegetables, start cooking them in the right order. Begin with onions to build flavor, then add carrots and celery. Here’s how:
- Heat the olive oil in your pot over medium heat.
- Add the diced onions first and sauté until they’re translucent—about 3-4 minutes.
- Next, toss in the sliced carrots and celery, cooking for another 5-6 minutes until they start to soften.
- Stir occasionally to ensure even cooking without burning.
This technique allows the vegetables to maintain some texture while soaking up all the soup’s flavors.
Lemon Dill Chicken Noodle Soup
Ingredients:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3-4 garlic cloves, minced
- 3 medium carrots, peeled and sliced
- 2 celery stalks, sliced
- 8 cups chicken broth (homemade or low-sodium store-bought)
- 2 cups cooked chicken, shredded (rotisserie chicken works great)
- 2 cups egg noodles or medium pasta of choice
- 1 lemon, thinly sliced plus 2 tablespoons lemon juice (freshly squeezed)
- 2 tablespoons fresh dill, chopped (reserve a bit for garnish)
- Salt and freshly ground black pepper, to taste
- Optional garnish: additional lemon slices and fresh dill sprigs
Time Needed:
This delicious Lemon Dill Chicken Noodle Soup takes about 15 minutes to prepare and about 30 minutes to cook, making a total of roughly 45 minutes from start to finish. It’s a quick and comforting meal that you can enjoy at any time!
Instructions:
1. Sauté the Aromatics:
In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes, stirring occasionally, until the onions turn translucent. Then, stir in the minced garlic and cook for an additional 30 seconds, until it becomes fragrant.
2. Add Vegetables:
Add the sliced carrots and celery to the pot. Cook for about 5-6 minutes, stirring occasionally, until the vegetables start to soften and release their sweet aroma.
3. Bring the Broth to a Boil:
Pour in the chicken broth and increase the heat to bring it to a boil. Once boiling, reduce the heat to a gentle simmer and let it cook for around 10 minutes, until the vegetables are tender.
4. Cook the Noodles:
Next, add the shredded cooked chicken and egg noodles to the pot. Cook according to the noodle package instructions, typically around 7-8 minutes, until the noodles are cooked through and tender.
5. Mix in the Flavors:
Stir in the lemon slices, freshly squeezed lemon juice, and chopped dill. Season the soup with salt and pepper to taste and let it simmer for another 2 minutes to meld the flavors together.
6. Serve the Soup:
Remove the pot from the heat. Ladle the soup into bowls, garnishing with fresh dill and additional lemon slices if desired. Enjoy every warm and flavorful spoonful!
This recipe beautifully balances the hearty chicken and noodles with a bright, zingy lemon and fresh dill finish. Perfect for cozying up on any day!
Can I Use Frozen Chicken in This Recipe?
Yes, you can use frozen chicken! Just make sure to fully thaw it before shredding. Thaw it overnight in the fridge or use the quick method of placing it in a sealed plastic bag submerged in cold water. Cook it until it reaches an internal temperature of 165°F (75°C) before adding it to the soup.
How Can I Make This Soup Vegetarian?
To make a vegetarian version, simply substitute the chicken broth with vegetable broth and omit the chicken. You can add more vegetables or even chickpeas as a protein substitute to maintain the heartiness of the soup.
What’s the Best Way to Store Leftovers?
Store any leftover soup in an airtight container in the fridge for up to 3-4 days. To reheat, warm it gently on the stove or in the microwave, adding a splash of broth or water if it thickens too much when cooled.
Can I Make This Soup Ahead of Time?
Absolutely! You can make the entire soup up to 2 days ahead. Store it in the fridge and reheat when ready to serve. However, if you add the noodles ahead of time, they may become mushy, so consider cooking them separately and adding them just before serving.