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Easy One-Pot Chicken Noodle Soup with Fresh Dill

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A comforting one-pot chicken noodle soup made with fresh dill, tender chicken, and simple pantry ingredients. Perfect for cozy nights or when you need a bowl of warmth and nostalgia.

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 1 large yellow onion, diced (about 1½ cups)
  • 3 medium carrots, peeled and sliced into rounds (about 1 cup)
  • 3 celery stalks, sliced (about 1 cup)
  • 4 cloves garlic, minced
  • 1 teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • 8 cups low-sodium chicken broth
  • 2 cups water
  • 1½ pounds boneless, skinless chicken thighs (about 4–5 thighs)
  • 2 bay leaves
  • 1 teaspoon salt (plus more to taste)
  • ½ teaspoon black pepper (freshly ground)
  • 8 ounces wide egg noodles
  • ½ cup fresh dill, finely chopped
  • 2 tablespoons fresh lemon juice (about half a lemon)
  • Optional: ¼ cup heavy cream

Instructions

  1. Melt the butter in a large Dutch oven over medium heat. Add the diced onion, sliced carrots, and celery. Cook for 6-8 minutes, stirring occasionally, until softened and onions are translucent.
  2. Add the garlic and cook for 1 minute until fragrant. Stir in the dried thyme and rosemary, cooking for 30 seconds to toast the herbs.
  3. Pour in the chicken broth and water. Add the chicken thighs, bay leaves, salt, and pepper. Stir, scraping up any browned bits. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 25 minutes until chicken is cooked through.
  4. Remove the chicken thighs from the pot and let rest for 5 minutes. Shred the chicken using two forks. Discard the bay leaves from the pot.
  5. Add the egg noodles to the simmering broth. Cook according to package directions (usually 6-8 minutes), stirring occasionally.
  6. Return the shredded chicken to the pot. Stir in the fresh dill and lemon juice. If using heavy cream, add it now. Taste and adjust salt and pepper. Let heat through for 2-3 minutes.
  7. Serve immediately in deep bowls. Garnish with extra fresh dill if desired.

Notes

For leftovers, cook noodles separately and add to individual bowls to prevent them from absorbing all the broth. The soup can be frozen without noodles and fresh dill for up to 3 months. Add fresh dill and freshly cooked noodles when reheating.

Nutrition

Keywords: chicken noodle soup, one-pot soup, fresh dill, comfort food, easy soup recipe, homemade chicken soup

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