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Easy Chicken Noodle Soup with Fresh Dill

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This easy chicken noodle soup with fresh dill is a budget-friendly, kid-approved comfort food. Made with a whole chicken and simple ingredients, it’s a one-pot meal that tastes like a hug.

Ingredients

Scale
  • 1 whole chicken (3–4 pounds)
  • 2 tablespoons olive oil or butter
  • 1 large yellow onion, chopped (about 1.5 cups)
  • 3 large carrots, peeled and sliced (about 1.5 cups)
  • 3 celery stalks, sliced (about 1 cup)
  • 4 cloves garlic, minced
  • 8 cups low-sodium chicken broth
  • 2 cups water
  • 1 bay leaf
  • 1 teaspoon salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 8 ounces wide egg noodles
  • 1 large bunch fresh dill, chopped (about 1/2 cup packed)
  • Optional: 1 tablespoon lemon juice

Instructions

  1. Prep the chicken: Take the whole chicken out of the fridge and let it sit on the counter for about 15 minutes to take the chill off. Remove the giblets from the cavity and pat the chicken dry with paper towels.
  2. Sauté the aromatics: Heat the olive oil or butter in a large stockpot over medium heat. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, until the onions are translucent and the veggies start to soften, about 5-7 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
  3. Add the chicken and liquid: Place the whole chicken in the pot, breast-side up. Pour in the chicken broth and water. Add the bay leaf, salt, and black pepper. The liquid should almost cover the chicken; if not, add a little more water.
  4. Simmer the soup: Bring the pot to a gentle boil over medium-high heat, then reduce the heat to low so it’s at a steady simmer. Cover the pot with the lid slightly ajar. Let it simmer gently for 45-60 minutes, or until the chicken is cooked through and the meat is starting to fall off the bone.
  5. Remove the chicken: Using tongs or a slotted spoon, carefully lift the whole chicken out of the pot and place it on a large cutting board or in a bowl. Let it rest for about 10-15 minutes, or until cool enough to handle.
  6. Strain and season the broth (optional): If you want a super-clear broth, pour the liquid through a fine-mesh strainer into a large bowl, then return the strained broth to the pot. If not, leave the veggies in the pot. Taste the broth and adjust the salt and pepper.
  7. Shred the chicken: Once the chicken is cool enough to handle, use two forks to shred the meat. Discard the skin and bones. You should have about 4-5 cups of shredded chicken.
  8. Cook the noodles: While shredding the chicken, bring a separate small pot of salted water to a boil. Add the egg noodles and cook according to package directions until al dente. Drain them in a colander and toss with a little olive oil to prevent sticking.
  9. Finish the soup: Return the shredded chicken to the pot with the broth. Bring the soup back to a gentle simmer over medium heat. Stir in the chopped fresh dill. Let it cook for 2-3 minutes so the flavors meld. If using lemon juice, stir it in now. Taste and adjust seasoning.
  10. Serve it up: Ladle the soup into bowls. Add a generous handful of the cooked noodles to each bowl. Top with a little extra fresh dill for garnish, if desired.

Notes

Cook the noodles separately and add them to each bowl to prevent them from getting mushy in leftovers. Add the fresh dill at the end to preserve its bright flavor. For a richer broth, use a whole chicken; for a quicker version, use rotisserie chicken. The soup tastes even better the next day.

Nutrition

Keywords: chicken noodle soup, easy chicken noodle soup, fresh dill, budget-friendly, kid-friendly, comfort food, one-pot meal

Find it online: https://perkypan.com/easy-chicken-noodle-soup-with-fresh-dill/