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Cozy Homestyle Chicken Noodle Soup with Fresh Dill

cozy homestyle chicken noodle soup with fresh dill - featured image
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A comforting chicken noodle soup with a bright, fresh dill twist that tastes like it simmered all day but comes together in under an hour. This one-pot wonder features tender chicken, perfectly cooked noodles, and a golden broth that feels like a hug from the inside out.

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 1 large yellow onion, diced (about 1½ cups)
  • 3 medium carrots, peeled and sliced into rounds (about 1½ cups)
  • 3 celery stalks, sliced (about 1 cup)
  • 4 cloves garlic, minced
  • 1 teaspoon salt (plus more to taste)
  • ½ teaspoon black pepper (freshly ground)
  • ½ teaspoon dried thyme
  • ¼ teaspoon turmeric (optional)
  • 1½ pounds boneless, skinless chicken thighs
  • 8 cups low-sodium chicken broth
  • 2 cups water
  • 2 bay leaves
  • 8 ounces wide egg noodles
  • ⅓ cup fresh dill, chopped
  • 2 tablespoons fresh lemon juice (about half a lemon)
  • Fresh parsley for garnish (optional)

Instructions

  1. Sauté the aromatics: Place a large Dutch oven or stockpot over medium heat and add the butter. Let it melt until foamy but not browning, about 1 minute. Add the diced onion, sliced carrots, and celery. Cook, stirring occasionally, for 6-7 minutes until the onions are translucent and the carrots start to soften. Add the minced garlic, salt, pepper, dried thyme, and turmeric (if using). Stir constantly for about 1 minute until fragrant. Do not let the garlic burn.
  2. Build the broth: Pour in the chicken broth and water. Add the bay leaves. Stir, scraping the bottom of the pot to release any browned bits. Nestle the chicken thighs into the liquid, ensuring they are mostly submerged. Bring to a gentle boil over medium-high heat, then reduce heat to low for a gentle simmer. Cover and simmer for 20 minutes.
  3. Cook the noodles separately: Fill a separate medium pot with water, salt generously (about 1 tablespoon salt per quart of water), and bring to a boil. Add the egg noodles and cook according to package directions, usually 7-9 minutes. Drain, rinse briefly with cool water, and toss with a drizzle of olive oil to prevent sticking. Set aside.
  4. Shred the chicken: After 20 minutes, use tongs to transfer the chicken thighs to a cutting board. Let rest for 2-3 minutes. Shred the chicken into bite-sized pieces using two forks. Discard any large pieces of fat or gristle. Remove and discard the bay leaves from the pot.
  5. Finish the soup: Return the shredded chicken to the pot. Stir in the chopped fresh dill and fresh lemon juice. Taste and adjust seasoning with more salt or pepper if needed. Let simmer for another 2-3 minutes to meld flavors.
  6. Assemble and serve: Place a generous portion of cooked noodles in the bottom of each bowl. Ladle the hot soup over the top, ensuring each bowl gets plenty of chicken and vegetables. Garnish with fresh parsley if desired. Serve immediately with crusty bread or buttery crackers.

Notes

Cook noodles separately to prevent them from becoming mushy in leftovers. Add dill at the very end to preserve its bright flavor. For meal prep, store soup base (broth, chicken, vegetables) separately from noodles. The soup base keeps in the fridge for 4-5 days and freezes for up to 3 months. Do not freeze cooked noodles. For a gluten-free version, use gluten-free pasta or rice. For a low-carb version, skip noodles and add extra vegetables or cauliflower rice.

Nutrition

Keywords: chicken noodle soup, homemade soup, comfort food, chicken soup with dill, one pot meal, easy dinner, healthy soup, winter soup, cold remedy

Find it online: https://prismtaste.com/cozy-homestyle-chicken-noodle-soup-with-fresh-dill/