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Homemade Chicken Noodle Soup with Lemon and Dill: Easy One-Pot Dinner

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This bright, zesty chicken noodle soup with lemon and dill is a happy accident turned go-to recipe. It’s comforting, impressive enough for dinner parties, and simple enough for busy weeknights.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 large yellow onion, diced (about 1 ½ cups)
  • 3 medium carrots, peeled and sliced into rounds (about 1 ½ cups)
  • 3 celery stalks, sliced (about 1 cup)
  • 4 cloves garlic, minced
  • 8 cups low-sodium chicken broth
  • 2 cups water
  • 1 ½ pounds boneless, skinless chicken breasts or thighs
  • 2 cups wide egg noodles (about 6 ounces)
  • ¼ cup fresh lemon juice (from about 2 lemons)
  • 2 tablespoons fresh dill, chopped (plus more for garnish)
  • 1 teaspoon salt (plus more to taste)
  • ½ teaspoon black pepper (freshly ground preferred)
  • 1 bay leaf

Instructions

  1. Sauté the vegetables: Heat the olive oil in your large pot over medium heat. Add the diced onion, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until the onions are translucent and the vegetables start to soften.
  2. Add garlic and season: Stir in the minced garlic, salt, and pepper. Cook for 1 minute more, until the garlic is fragrant. Don’t let it brown.
  3. Build the broth: Pour in the chicken broth and water. Add the bay leaf. Bring the mixture to a boil over high heat, then reduce to a simmer. This should take about 5-7 minutes.
  4. Cook the chicken: Gently place the chicken breasts or thighs into the simmering broth. Make sure they’re submerged. Cover the pot and let it cook for 15-20 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F.
  5. Shred the chicken: Use tongs to transfer the cooked chicken to a cutting board. Let it rest for 2-3 minutes, then shred it with two forks. Return the shredded chicken to the pot.
  6. Cook the noodles: Add the egg noodles to the simmering broth. Cook according to package directions, usually 6-8 minutes for wide egg noodles. Stir occasionally to prevent sticking.
  7. Finish with lemon and dill: Remove the pot from the heat. Stir in the fresh lemon juice and chopped dill. Taste and adjust seasoning. Remove the bay leaf.
  8. Let it rest: Allow the soup to sit for 5 minutes before serving. Serve hot, garnished with additional fresh dill if desired.

Notes

For a gluten-free version, use gluten-free egg noodles or rice. For a dairy-free option, this recipe is naturally dairy-free as written. If you’re short on time, you can use rotisserie chicken—just add it in step 5 instead of simmering raw chicken. Cook the noodles separately and add them to individual bowls if making ahead to prevent mushiness.

Nutrition

Keywords: chicken noodle soup, lemon dill soup, one-pot dinner, easy soup recipe, homemade soup, comfort food

Find it online: https://bitesienna.com/homemade-chicken-noodle-soup-with-lemon-and-dill-easy-one-pot-dinner/