Description
A bright, cozy chicken noodle soup with a clear lemony broth, tender shredded chicken, slurpable egg noodles, and fresh dill—comforting but not heavy and ready in 30 minutes.
Ingredients
1 tbsp olive oil
1 small onion, finely diced
2 medium carrots, thinly sliced
2 celery ribs, thinly sliced
2 garlic cloves, minced
6 cups low-sodium chicken stock
1 bay leaf
1 tsp kosher salt, plus more to taste
½ tsp freshly ground black pepper
1½ cups cooked shredded chicken (rotisserie or poached)
4 oz wide egg noodles (about 2 cups)
1 large lemon (zest + 3–4 tbsp juice, to taste)
2–3 tbsp fresh dill, chopped (plus more for serving)
Instructions
Heat oil in a 4–6 qt pot over medium. Add onion, carrots, celery, and a pinch of salt; cook 3–4 minutes until onions are translucent and carrots begin to soften.
Stir in garlic 30 seconds until fragrant (don’t brown).
Add stock, bay leaf, ½ tsp salt, and pepper. Bring to a lively simmer; skim foam for a clear broth. Simmer 8–10 minutes.
Add egg noodles and shredded chicken; simmer 6–8 minutes until noodles are just tender and chicken is warmed through.
Turn off heat. Stir in lemon zest, 3 tbsp lemon juice, and dill. Taste and add more lemon or salt as desired.
Serve hot with extra dill and lemon.
Notes
Use low-sodium stock so you can season perfectly at the end.
Swap noodles (orzo/ramen/rice noodles) and veggies as needed.
For GF: use rice noodles. Already dairy-free and nut-free.
For creamier: whisk ½ cup hot broth with ¼ cup unsweetened yogurt; stir back in off heat.
Storage: 3–4 days in the fridge (add a splash of stock when reheating). Freeze up to 3 months without noodles.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: soup recipes
- Method: One-pot stovetop
- Cuisine: American