This Lemon Dill Chicken Noodle Soup is like a warm hug in a bowl! It’s made with tender chicken, cozy noodles, and a hint of zesty lemon and fresh dill.
What I love about this soup is how refreshing it feels. A sprinkle of dill makes it special, and who can resist slurping up those noodles? Perfect for a chilly day! 😊
Key Ingredients & Substitutions
Chicken Broth: Homemade chicken broth is always rich in flavor, but low-sodium store-bought is a good alternative if you’re short on time. You could also use vegetable broth for a lighter version.
Fresh Dill: This herb is key to the soup’s flavor. If you can’t find fresh dill, dried dill works too, but use only half the amount, as dried herbs are more potent!
Egg Noodles: Egg noodles give a nice texture, but you can use whole wheat noodles or gluten-free options if needed. Just be sure to adjust the cooking time according to the package instructions.
Shredded Chicken: Rotisserie chicken is a lifesaver here, but you can use leftover chicken or even turkey! If you’d like a vegetarian option, tofu or chickpeas can work well.
How Do I Cook the Perfect Vegetables for Soup?
Cooking the vegetables to the right tenderness is crucial for a great soup. Start with a mix of onion, celery, and carrots—often called a mirepoix.
- Heat your olive oil or butter until hot, then add the onions, celery, and carrots. Cook for about 6-8 minutes, stirring occasionally, until they’re tender but still vibrant.
- Add garlic towards the end so it doesn’t burn, which would make it bitter. Cooking it for just 1 more minute lets the flavors shine.
This method ensures a wonderful base for your soup, adding flavor and texture! Enjoy making your dish! 😊
How to Make Lemon Dill Chicken Noodle Soup
Ingredients You’ll Need:
For the Soup:
- 2 tablespoons olive oil or butter
- 1 medium onion, finely chopped
- 2 celery stalks, diced
- 3 large carrots, peeled and sliced into rounds
- 3 garlic cloves, minced
- 8 cups chicken broth (homemade or low sodium store-bought)
- 2 cups cooked shredded chicken (rotisserie or poached chicken breast)
- 4 cups egg noodles or wide egg pasta noodles
- 1 lemon, zested and juiced
- 2 tablespoons fresh dill, chopped (plus extra for garnish)
- Salt and pepper, to taste
How Much Time Will You Need?
This delicious Lemon Dill Chicken Noodle Soup takes about 15 minutes to prepare and around 20 minutes to cook, making for a total of about 35 minutes from start to finish. It’s quick enough for a weeknight meal yet comforting enough for any occasion!
Step-by-Step Instructions:
1. Sauté the Vegetables:
In a large pot, heat the olive oil or butter over medium heat. Add the finely chopped onion, diced celery, and sliced carrots. Cook these veggies, stirring occasionally, until they’re nice and tender, about 6-8 minutes. This step builds a great flavor base for your soup!
2. Add Garlic for Flavor:
Once the vegetables are tender, add the minced garlic to the pot. Cook for an additional minute, just until the garlic becomes fragrant. Be careful not to let it burn!
3. Bring in the Broth:
Now, pour in the chicken broth and bring the mixture to a boil. After it boils, reduce the heat and let it simmer for around 10 minutes. This helps all the flavors meld together and ensures the vegetables are fully cooked.
4. Cook the Noodles:
Next, add the egg noodles to your simmering broth. Follow the package instructions for cooking time, which is usually about 6-8 minutes. Stir occasionally to keep the noodles from sticking.
5. Combine Chicken and Herbs:
Once the noodles are cooked, stir in the shredded cooked chicken, lemon zest, lemon juice, and chopped dill. Allow the soup to heat through for another 2-3 minutes. This adds that refreshing touch of lemon and the comforting flavor of dill!
6. Season to Taste:
Before serving, taste your soup. Feel free to season with salt and freshly ground black pepper according to your preference. Adjust as needed!
7. Serve and Enjoy:
Ladle the soup into bowls and garnish with extra fresh dill for a lovely touch. Pair it with warm, crusty bread on the side for a truly comforting meal!
Enjoy your delightful Lemon Dill Chicken Noodle Soup that beautifully combines hearty chicken and noodles with fresh citrus and herbal notes! 😊
Can I Use Frozen Vegetables in This Soup?
Yes, you can! Using frozen vegetables is a great time-saver. Just add them to the pot when you would typically add the fresh ones, and cook until they’re heated through. This may take a few extra minutes, so keep an eye on them!
What If I Don’t Have Fresh Dill?
No problem! You can substitute dried dill. Use about 1 tablespoon of dried dill to replace the fresh dill, as dried herbs have a more concentrated flavor. Just add it a bit earlier in the cooking process to let the flavor infuse.
Can I Make This Soup Ahead of Time?
Absolutely! You can prepare the soup up to the point of adding the noodles, then store it in the fridge for up to 3 days. When you’re ready to serve, reheat the soup and then add the noodles, cooking them according to package instructions to keep them fresh and firm!
How Do I Store Leftover Soup?
Store leftover soup in an airtight container in the fridge for up to 3 days. You can also freeze it for up to 3 months. To reheat, thaw in the fridge overnight, then warm it up on the stove, adding a splash of broth if needed to loosen it up!
