This Lemon Dill Chicken Noodle Soup is a warm hug in a bowl! With hearty noodles, tender chicken, and a splash of zesty lemon, it’s quick to make and oh-so-comforting.
Honestly, the fresh dill makes every spoonful special. It’s like a party for your taste buds! I love pairing it with a slice of crusty bread for dipping. Yum!
Key Ingredients & Substitutions
Chicken Broth: Low sodium broth is great for controlling salt levels. You can use homemade broth if you have it. If you’re vegetarian, try vegetable broth for a lighter option.
Chicken: Rotisserie chicken is my go-to for convenience, but any cooked chicken works! You could even use turkey for a unique twist.
Egg Noodles: Wide egg noodles give a nice texture, but feel free to swap for whole wheat or gluten-free noodles. Just adjust cooking times as needed.
Dill: Fresh dill is key for flavor, but dried dill can work in a pinch. Use about one-third the amount if substituting, though fresh is always better!
Lemon: Fresh lemon juice adds brightness. Bottled lemon juice can substitute, but the taste may not be as vibrant.
How to Sauté Vegetables to Perfect Tenderness?
Sautéing vegetables is an important step that sets the stage for great flavor. Here’s how to do it well!
- Use medium heat, not too high. You want to cook them without burning.
- Start with onions, as they take a bit longer to soften. After 3 minutes, add carrots and celery.
- Stir frequently to ensure even cooking. Aim for about 5-7 minutes total until they’re just tender.
How to Make Lemon Dill Chicken Noodle Soup
Ingredients You’ll Need:
For the Soup:
- 2 tbsp olive oil
- 1 medium onion, diced
- 3 medium carrots, sliced
- 3 celery stalks, sliced
- 3 cloves garlic, minced
- 8 cups chicken broth (preferably low sodium)
- 2 bay leaves
- 2 cups cooked shredded chicken breast (rotisserie chicken works well)
- 6 oz wide egg noodles or egg pasta noodles
- Juice and zest of 1 large lemon
- 1/4 cup fresh dill, chopped
- Salt and freshly ground black pepper, to taste
- Optional: red pepper flakes for heat
How Much Time Will You Need?
This delightful soup takes about 15 minutes to prepare and 30 minutes to cook, totaling around 45 minutes. You get a bowl of comfort in less than an hour!
Step-by-Step Instructions:
1. Sauté the Vegetables:
In a large pot, heat the olive oil over medium heat. Add the diced onion, sliced carrots, and celery. Sauté for about 5–7 minutes until the vegetables start to soften and the onion becomes translucent.
2. Add Garlic for Flavor:
Stir in the minced garlic and cook for another 1 minute, just until it’s fragrant. You want to be careful not to burn the garlic!
3. Pour in the Broth:
Now, pour in the chicken broth and toss in the bay leaves. Bring the broth to a gentle boil, which should take just a few minutes.
4. Simmer the Soup:
Once it’s boiling, reduce the heat to a simmer and let it cook for about 10 minutes. This helps the flavors meld and the veggies become tender.
5. Add the Chicken:
Stir in the cooked shredded chicken into the pot. It will warm through as the soup continues to simmer.
6. Cook the Noodles:
Add the egg noodles to the pot and cook according to the package instructions, usually about 6–8 minutes, until the noodles are tender.
7. Finish with Freshness:
Remove the bay leaves and stir in the lemon juice, lemon zest, and chopped fresh dill. This is where the soup comes alive with flavor!
8. Season to Taste:
Finally, season with salt, pepper, and optional red pepper flakes to make it just right for you.
9. Serve and Enjoy:
Serve the soup hot, garnished with extra fresh dill if you like. It’s perfect with some crusty bread or a side salad!
Enjoy this bright and comforting soup that balances hearty chicken and noodles with refreshing lemon and dill!
Can I Use Frozen Chicken in This Recipe?
Absolutely! If you’re using frozen chicken, make sure to thaw it completely before shredding. You can thaw it overnight in the fridge or for a quicker method, place it in a sealed plastic bag and submerge it in cold water until thawed.
Can I Make This Soup Ahead of Time?
Yes, you can prepare the soup ahead of time! Just cook the soup as directed, but hold off on adding the noodles until you’re ready to serve. This keeps the noodles from becoming mushy. You can refrigerate it for up to 3 days and simply reheat on the stove!
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. If you want to freeze it, omit the noodles, as they don’t freeze well. Freeze the soup base and add freshly cooked noodles when you reheat!
What Are Some Variations I Can Try?
Feel free to customize the veggies! Adding peas, spinach, or corn can enhance the nutritional value and flavor. You can also substitute the noodles with rice or quinoa for a different twist!
