Quick Facts:
Time: 30 minutes • Yield: 4 servings • Skill: Easy • Method: One-pot stovetop • Diet: DF, Nut-Free
Introduction
Chicken Noodle Soup can be both soothing and energizing, and this lemon-dill version proves it. Instead of a heavy, creamy base, you get a clear broth with a citrus lift that wakes up the whole bowl. Tender noodles, shredded chicken, and a whisper of dill make it cozy, while lemon keeps each spoonful clean and refreshing. It’s ideal for weeknights, meal prep for lunches, or those days when you need comfort that won’t weigh you down. From prep to bowl in 30 minutes, this is the soup you’ll actually make on repeat.
Why You’ll Love It
- Weeknight-easy: clear steps, minimal chopping, 30 minutes.
- Flexible: swap noodles, veggies, and even protein.
- Balanced flavor: bright lemon, savory stock, fresh herbs.
- Great leftovers: holds texture with gentle reheating.
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Chicken Noodle Soup — Bright & Fresh, Weeknight-Ready
Ingredients
Equipment
Method
- Heat olive oil over medium heat in a 5–6 qt pot. Add onion, carrots, celery, and a pinch of salt. Cook for 3–4 minutes until the onions are glossy and vegetables begin to soften.
- Add garlic and cook for 30 seconds until fragrant.
- Pour in chicken stock. Add bay leaf, ½ tsp salt, and black pepper. Bring to a simmer and cook 8–10 minutes until carrots are just tender.
- Stir in noodles and shredded chicken. Simmer for 6–8 minutes until noodles are tender and chicken is warmed through.
- Turn off heat. Stir in lemon zest, 3 tbsp lemon juice, and fresh dill. Let sit for 1 minute. Taste and adjust seasoning with more salt or lemon juice if needed.
- Ladle soup into bowls and serve warm. Garnish with extra dill or lemon zest if desired.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Ingredients
- 1 tbsp olive oil
- 1 small onion, diced small
- 2 medium carrots, thinly sliced into coins
- 2 celery ribs, sliced
- 2 garlic cloves, minced
- 6 cups low-sodium chicken stock
- 1 bay leaf
- 1–1¼ tsp kosher salt, divided (to taste)
- ½ tsp black pepper
- 1½ cups cooked shredded chicken (breast or thigh)
- 5 oz short pasta or egg noodles (orzo works great)
- Zest of 1 lemon + 3–4 tbsp fresh lemon juice
- 2–3 tbsp chopped fresh dill
What each ingredient does:
Oil: carries flavor • Onion/carrots/celery: aromatic backbone • Garlic: savory depth • Stock: clean body • Bay: herb note • Salt/pepper: structure • Chicken: protein and satisfying bite • Pasta: comforting starch • Lemon: brightness • Dill: fresh finish.
Pro Tip: Keep zest and juice separate; add both off heat to preserve fragrance.
Substitutions & Swaps
- Aromatics: Leeks or green onions stand in for onion; add celery seed if you’re out of celery.
- Protein: Shredded turkey (Turkey Noodle Soup vibes) or canned chickpeas for a meatless boost.
- Noodles: Egg noodles, orzo, ramen, or rice noodles; cook times differ—add late to avoid mush.
- Veggies: Stir in baby spinach, peas, or small broccoli florets in the last minutes.
- Diet: For GF, choose rice noodles; for extra richness, add a knob of olive oil at the end.
- Time savers: Rotisserie chicken + pre-chopped mirepoix = dinner in a flash.
Equipment Notes
- Must-have: 5–6 qt pot, ladle, citrus zester/juicer.
- Nice-to-have: Microplane for ultra-fine zest, spider skimmer for foam.
- Sizing/cleanup: Larger pot reduces boilover risk; keep heat at a steady simmer for a clear broth.
Step-by-Step
- Sweat aromatics: Heat oil over medium. Add onion, carrots, celery, pinch of salt; cook 3–4 minutes until onions look glossy.
- Garlic: Stir in garlic 30 seconds until fragrant.
- Build broth: Pour in stock; add bay leaf, ½ tsp salt, pepper. Simmer 8–10 minutes until carrots are just tender.
- Add noodles & chicken: Stir in noodles and chicken. Simmer 6–8 minutes until noodles are tender but not mushy and chicken is hot.
- Finish bright: Turn off heat. Add lemon zest, 3 tbsp juice, and dill. Stir, wait 1 minute, then taste and adjust salt and lemon.
- Serve: Ladle into warm bowls; top with extra dill and zest if you like.
Doneness cues: Broth remains clear; noodles are tender; carrots are soft at the edges; the aroma is citrusy-herbal.
Make-Ahead, Storage & Reheating
- Make-ahead: Chop veg and shred chicken 1–2 days in advance.
- Fridge: 3–4 days; add a splash of water/stock when reheating.
- Freeze: Freeze without noodles up to 3 months; cook fresh noodles when serving.
- Reheat: Gentle simmer; finish with fresh lemon and dill to re-brighten.
How to Lighten / Make It Creamy
- Lighten: Use extra vegetables and fewer noodles; finish with more lemon instead of fat.
- Creamy: Whisk a spoon of hot broth into 2–3 tbsp unsweetened yogurt; stir back in off heat (tempered) for body without heaviness.
Toppings, Garnishes & Finishes
- Crunch: Herbed croutons or toasted panko.
- Fresh: Dill, parsley, thinly sliced scallions, or lemon zest.
- Tang/Heat: Extra lemon, mild chili flakes, or a swirl of chili oil.
A sprinkle, a swirl, a squeeze—your three-second upgrade.
Sides & Pairings
Pair with buttered toast or warm flatbread and a quick cucumber-dill salad. Sip sparkling water with lemon or a light herbal tea.
Scaling the Recipe
To double, use an 8 qt pot and cook noodles in two additions for even texture. To halve, keep the lemon the same at first, then add to taste. Chill big batches fast by portioning into shallow containers.
Nutrition & Dietary Notes
Balanced protein and carbs; naturally dairy-free and nut-free. For GF, use rice noodles. Adjust salt if using regular (not low-sodium) stock.
Troubleshooting
- Flat flavor? Add another pinch of salt and 1–2 tsp lemon juice, then taste again.
- Broth cloudy? Keep at a simmer, not a rolling boil, and skim foam early.
- Noodles too soft? Next time, add later or cook separately and combine when serving.
- Too acidic? Add a splash of stock and a pinch of salt to rebalance.
FAQs
Can I use ramen noodles? Yes—add toward the end and cook 2–3 minutes.
Is rotisserie chicken okay? Absolutely—shred and add during the noodle step.
Can I use rice noodles? Yes for a gluten-free version; cook to al dente.
How long does it keep? 3–4 days in the fridge; freeze broth + chicken without noodles up to 3 months.
What if I don’t have dill? Use parsley plus a little extra lemon zest.
Variations
- Lemony Herb: Double the zest and add parsley with dill.
- Spicy Chipotle: 1 tsp chipotle in adobo; add honey and extra lemon to balance.
- Creamy Parmesan: Stir in grated hard cheese and a splash of evaporated milk off heat.
Chef Notes / Test Kitchen Tips
Add lemon off heat—heat dulls citrus aroma. Keep noodles slightly under so they finish in the hot broth. Timing window for perfect texture: 20–22 minutes from simmer to finish, depending on noodle shape.
For timing windows on similar bowls, browse our Chicken Noodle Soups .
Conclusion
On nights when you need comfort fast, this bright, lemon-dill Chicken Noodle Soup delivers clarity and warmth in equal measure. It stores well for 3–4 days, freezes (without noodles) for busy weeks, and perks back up with a squeeze of lemon. If this becomes a staple in your kitchen, leave a rating or share a photo—I’d love to see your version.
