Naturally, there’s nothing quite like a steaming bowl of chicken noodle soup to chase away the chills or soothe a troubled soul. Now imagine that classic comfort food elevated with the bright, herbaceous magic of fresh dill. This recipe transforms humble ingredients into a symphony of flavors that will have you coming back for seconds (and maybe thirds).
Why This Recipe Works
- Using both chicken thighs and breasts creates a perfectly balanced broth – thighs contribute rich, gelatinous depth while breasts ensure tender, juicy meat in every spoonful.
- The double herb approach of adding dill at two different stages (during cooking and as a fresh garnish) builds complex layers of flavor that keep your taste buds dancing from first sip to last.
- Roasting the chicken bones and vegetables before simmering creates a deeply caramelized, complex base that store-bought broth simply can’t match, giving you restaurant-quality depth with home kitchen ease.
- Cooking the egg noodles separately and adding them just before serving prevents them from becoming mushy and absorbing all your precious broth, ensuring perfect texture in every bowl.
- The addition of a splash of lemon juice at the end brightens all the flavors and cuts through the richness, making this soup feel light and refreshing despite its comforting nature.
Ingredients
- 2 pounds bone-in, skin-on chicken thighs (for richer broth)
- 1 pound boneless, skinless chicken breasts (cut into 1-inch cubes)
- 2 tablespoons olive oil (divided)
- 1 large yellow onion (diced)
- 3 carrots (peeled and sliced into 1/4-inch rounds)
- 3 celery stalks (sliced)
- 4 cloves garlic (minced)
- 8 cups chicken broth (low sodium)
- 2 bay leaves
- 1 teaspoon black peppercorns
- 1 tablespoon fresh thyme leaves
- 1/4 cup fresh dill (chopped, divided)
- 8 ounces wide egg noodles
- 2 tablespoons fresh lemon juice
- Salt and pepper to taste
Equipment Needed
- Large stockpot or Dutch oven (6-8 quart capacity)
- Sharp chef’s knife
- Cutting board
- Measuring cups and spoons
- Wooden spoon
- Slotted spoon
- Medium saucepan
- Colander
- Soup ladle
Instructions
Prepare and Brown the Chicken
Begin by patting your chicken thighs completely dry with paper towels – this is crucial for achieving that beautiful golden-brown sear rather than steaming in their own moisture. Heat 1 tablespoon of olive oil in your large stockpot over medium-high heat until it shimmers when you tilt the pan. Carefully place the chicken thighs skin-side down and resist the urge to move them for a full 6-8 minutes until the skin releases easily from the pot and turns a deep golden brown. Flip and cook for another 4-5 minutes until browned on the second side. Remove and set aside on a plate. Season your cubed chicken breasts generously with salt and pepper while you work on the vegetables. Pro tip: Don’t crowd the pot – brown in batches if necessary to ensure proper caramelization rather than steaming.
Sauté the Aromatics and Vegetables
Reduce the heat to medium and add the remaining tablespoon of olive oil to the same pot. Add your diced onion and cook for 4-5 minutes until translucent and just starting to turn golden at the edges. Add the sliced carrots and celery and continue cooking for another 6-7 minutes, stirring occasionally, until the vegetables begin to soften but still have some texture. Add the minced garlic and cook for just 60 seconds until fragrant – be careful not to burn it as burnt garlic will make your entire soup bitter. This layering of vegetables ensures each element cooks to perfection without becoming mushy. The natural sugars from the vegetables will caramelize slightly, adding wonderful depth to your broth foundation.
Build and Simmer the Broth
Return the browned chicken thighs to the pot along with any accumulated juices from the plate. Pour in the chicken broth, making sure to scrape up all those delicious browned bits from the bottom of the pot – that’s pure flavor gold! Add the bay leaves, peppercorns, and fresh thyme. Bring everything to a boil over high heat, then immediately reduce to a gentle simmer. Partially cover the pot and let it simmer for 45 minutes to 1 hour, until the chicken thighs are falling-apart tender. The low, slow simmer allows the collagen from the bones to fully dissolve into the broth, creating that luxurious mouthfeel that makes this soup so satisfying.
Shred Chicken and Cook Noodles
Using tongs or a slotted spoon, remove the chicken thighs from the broth and place them on a cutting board to cool slightly. While they cool, bring a separate medium saucepan of salted water to a boil for your egg noodles. Cook the noodles according to package directions until al dente (usually 6-8 minutes), then drain thoroughly in a colander. Meanwhile, once the chicken thighs are cool enough to handle, remove and discard the skin and bones, then shred the meat using two forks. Add the shredded thigh meat back to the pot along with the cubed chicken breast and half of your fresh dill. Simmer for another 10-12 minutes until the breast pieces are cooked through. Cooking noodles separately keeps them perfectly textured.
Final Seasoning and Serving
Remove the pot from heat and fish out the bay leaves and any large peppercorns you can find. Stir in the cooked egg noodles, remaining fresh dill, and fresh lemon juice. Taste and season with salt and pepper as needed – remember the broth was low sodium, so you’ll likely need a good amount of salt to make all the flavors pop. Let the soup rest for 5 minutes off heat to allow the flavors to meld together beautifully. Serve immediately in warm bowls, garnishing with an extra sprinkle of fresh dill if desired. The lemon juice added at the end brightens all the flavors without making the soup taste acidic.
Tips and Tricks
For an even richer, more luxurious broth, consider making your own chicken stock a day ahead. Simply save chicken bones (from rotisserie chicken or previous meals) in the freezer until you have about 2 pounds. Roast them at 400°F for 45 minutes until deeply browned, then simmer with classic mirepoix (onions, carrots, celery), garlic, peppercorns, and bay leaves for 4-6 hours. Strain and refrigerate overnight – the next day, skim off the solidified fat from the top for a cleaner broth. Homemade stock has a gelatinous quality that gives soup incredible body and mouthfeel.
If you’re short on time but still want maximum flavor, use a combination of store-bought broth and quality bouillon. Better Than Bouillon roasted chicken base is fantastic for boosting flavor – dissolve 1 tablespoon per cup of water instead of using plain broth. For an extra flavor boost, add a Parmesan cheese rind to the broth while it simmers – it adds incredible umami depth without making the soup taste cheesy. Just remove it before serving.
Don’t discard your dill stems! They’re packed with flavor and perfect for adding to the broth during simmering. Tie them together with kitchen twine along with other herb stems (thyme, parsley) to make a bouquet garni that’s easy to remove before serving. For the freshest dill flavor, add half during the last 10 minutes of cooking and reserve the other half as a fresh garnish. Store fresh dill properly by wrapping it in slightly damp paper towels and placing it in a resealable bag in the refrigerator – it’ll stay fresh for over a week.
This soup freezes beautifully, but always freeze it without the noodles as they become mushy upon thawing. Freeze the broth with vegetables and chicken in airtight containers for up to 3 months. When ready to serve, thaw overnight in the refrigerator, reheat on the stove, and cook fresh noodles to add at the end. For single servings, freeze in muffin tins then transfer the frozen pucks to bags for easy portion control.
Recipe Variations
- For a creamy version, stir in 1/2 cup of heavy cream or full-fat coconut milk during the last 5 minutes of cooking. Add a tablespoon of Dijon mustard for tangy complexity and a teaspoon of paprika for color. This creates a luxurious, velvety texture that’s perfect for extra cold days. Finish with extra fresh dill and a dollop of sour cream for serving.
- Make it gluten-free by substituting the egg noodles with brown rice noodles, quinoa, or cauliflower rice. Cook rice noodles separately according to package directions and add just before serving. For grain-free options, spiralized zucchini noodles (zoodles) work beautifully – add them raw to hot bowls of soup and let the residual heat cook them slightly while maintaining perfect crunch.
- Transform it into a lemon-dill avgolemono style soup by tempering eggs into the broth. Whisk 2 eggs with 1/4 cup lemon juice, then slowly ladle in 2 cups of hot broth while whisking constantly. Return this mixture to the pot off heat, stirring continuously until slightly thickened. This Greek technique creates a silky, elegant soup that feels fancy but comes together surprisingly easily.
- Add extra vegetables based on what’s in season. In spring, peas and asparagus tips are lovely additions. Summer calls for corn and green beans. Fall welcomes sweet potatoes and kale. Winter pairs beautifully with parsnips and turnips. Always add delicate vegetables in the last 10 minutes of cooking and hearty root vegetables at the beginning with the other aromatics.
- For a spicy kick, add a teaspoon of red pepper flakes with the garlic, or swirl in some harissa paste at the end. A dash of hot sauce or sliced fresh jalapeños as garnish can wake up all the flavors. The heat contrasts beautifully with the cooling dill and creates a more complex flavor profile that’s especially good when you’re feeling under the weather.
Frequently Asked Questions
Can I use dried dill instead of fresh?
While fresh dill is highly recommended for its bright, herbaceous flavor, you can substitute dried dill in a pinch. Use 1 tablespoon of dried dill for every 1/4 cup of fresh called for in the recipe. Add dried dill during the last 30 minutes of simmering rather than at the end to allow time for the flavors to develop. Keep in mind that dried herbs have a more concentrated, slightly different flavor profile, so your soup will taste good but not quite as vibrant and fresh. For the best results, try to use at least some fresh dill as garnish even if using dried in the broth.
How long will this soup keep in the refrigerator?
Properly stored in an airtight container, your chicken noodle soup will keep beautifully for 3-4 days in the refrigerator. The flavors actually improve after a day as they continue to meld together. When reheating, do so gently over medium-low heat to prevent the chicken from becoming tough. If the soup has thickened too much in the fridge, add a splash of broth or water when reheating. Always store the noodles separately if you plan to keep leftovers beyond one day to maintain their perfect texture.
Can I make this soup in a slow cooker or Instant Pot?
Absolutely! For slow cooker method: brown chicken and sauté vegetables as directed, then transfer everything except noodles and final dill to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Remove chicken, shred, return to pot, then add cooked noodles and fresh dill. For Instant Pot: use sauté function to brown chicken and vegetables, then pressure cook on high for 15 minutes with natural release. Both methods yield delicious results with hands-off convenience.
What’s the best way to prevent soggy noodles?
The absolute key to perfect noodles is cooking them separately and adding them to individual bowls rather than the entire pot of soup. Cook noodles al dente (slightly firm to the bite) since they’ll continue to soften in the hot broth. If making the entire pot to serve immediately, add noodles just before serving and don’t let them sit in the hot broth for more than 10-15 minutes. For leftovers, store noodles completely separate from the soup and combine only when reheating individual portions.
Can I use a different type of chicken?
You can absolutely adapt this recipe to whatever chicken you have available. A whole cut-up chicken works beautifully – use all parts for maximum flavor. Rotisserie chicken is a great time-saver: use the carcass to make broth and add the shredded meat at the end. For boneless options, chicken thighs will give you richer flavor than breasts. Even turkey works wonderfully as a substitute. The key is using some bone-in pieces for broth depth if possible.
Summary
This chicken noodle soup with fresh dill combines comfort and sophistication in every spoonful. With its rich broth, tender chicken, and bright herbal notes, it’s guaranteed to become a family favorite for both everyday meals and special occasions.
