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Easy One-Pot Chicken Noodle Soup with Fresh Dill

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This cozy one-pot chicken noodle soup with fresh dill is a comforting, flavorful meal made with simple ingredients. The fresh dill adds a bright, lemony freshness that elevates the rich broth, making it perfect for cold weather or rough days.

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 1 large yellow onion, diced (about 1.5 cups)
  • 3 medium carrots, peeled and sliced into rounds (about 1 cup)
  • 3 celery stalks, sliced (about 1 cup)
  • 4 cloves garlic, minced
  • 1.5 pounds bone-in, skin-on chicken thighs
  • 8 cups low-sodium chicken broth
  • 2 cups water
  • 1 teaspoon salt, plus more to taste
  • 1/2 teaspoon black pepper, freshly ground
  • 1/2 teaspoon dried thyme
  • 1 bay leaf
  • 8 ounces wide egg noodles
  • 1/2 cup fresh dill, finely chopped
  • 2 tablespoons fresh lemon juice (optional)
  • Fresh parsley for garnish (optional)

Instructions

  1. Melt the butter over medium heat in a Dutch oven or large pot. Let it foam up and subside, about 2 minutes. Do not let it brown.
  2. Add the diced onion, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until onions are translucent and carrots start to soften.
  3. Add the minced garlic and half the fresh dill (about 1/4 cup). Stir constantly for 30 seconds until fragrant.
  4. Place the chicken thighs skin-side down in the pot. Cook undisturbed for 3-4 minutes until skin starts to brown. Flip and cook for another 2 minutes.
  5. Pour in the chicken broth and water, scraping the bottom of the pot to release browned bits. Add salt, pepper, dried thyme, and bay leaf. Stir well.
  6. Bring to a gentle boil, then reduce heat to low. Cover with lid slightly ajar and simmer for 25-30 minutes until chicken is cooked through and tender.
  7. Carefully remove the chicken thighs using tongs and transfer to a cutting board. Let cool for 5 minutes.
  8. Add the egg noodles to the simmering broth. Cook according to package directions, usually 6-8 minutes, stirring occasionally.
  9. Shred the chicken using two forks. Discard skin and bones.
  10. Return the shredded chicken to the pot along with the remaining fresh dill and lemon juice. Stir and cook for 2-3 minutes. Adjust salt and pepper to taste.
  11. Remove the bay leaf and discard. Ladle soup into bowls and garnish with fresh parsley if desired.

Notes

For leftovers, cook noodles separately and add to each bowl to prevent mushiness. The soup tastes even better after resting for 15-20 minutes. If freezing, freeze without noodles and add fresh noodles when reheating.

Nutrition

Keywords: chicken noodle soup, one-pot soup, fresh dill, comfort food, easy soup recipe

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