Name: Lemony Dill Chicken Noodle Soup
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 6
Ingredients: 1 tablespoon olive oil; 1 medium yellow onion, diced (about 1 cup); 2 medium carrots, peeled and sliced into ¼-inch rounds (about 1 cup); 2 celery ribs, sliced (about 1 cup); 3 garlic cloves, minced; ½ teaspoon dried thyme; ½ teaspoon kosher salt, plus more to taste; ¼ teaspoon freshly ground black pepper, plus more to taste; 8 cups low-sodium chicken bone broth or broth; 1 pound boneless, skinless chicken thighs; 6 ounces wide egg noodles (about 3 cups); 1 teaspoon finely grated lemon zest (from 1 lemon); 2 tablespoons fresh lemon juice (from the same lemon), plus more to taste; ¼ cup chopped fresh dill, plus more for garnish; ⅓ cup grated Parmesan cheese, plus more for serving

Description

Classic egg noodles and pulled chicken are elevated in a bright lemon-infused broth with fresh dill, thyme, and a finishing sprinkle of Parmesan for creamy umami. Bone broth base and a simple stovetop simmer keep it practical at about 60 minutes while the citrus and herbs add restaurant-level vibrancy without losing nostalgic warmth. Perfect for brightening a cozy meal with optional lemon zest garnish.

Cultural Background

Chicken noodle soup emerged in American cuisine in the late 19th century, with the name popularized in the 1930s by a Campbell's radio ad that misread "Noodle with Chicken" as "Chicken Noodle Soup," turning it into a canned staple. Its roots trace to ancient broth traditions, including Jewish chicken soup prescribed by Maimonides in the 12th century as a restorative remedy often called "Jewish penicillin," and broader European and Asian practices of simmering poultry with noodles or dough for nourishment. The lemon and dill twist draws from Mediterranean influences like Greek avgolemono (lemon-egg broth) and fresh herb traditions in Eastern European and Scandinavian cooking, elevating the nostalgic comfort food while preserving its warming, healing essence.

Recipe Info

PREP TIME: 20 minutes
COOK TIME: 40 minutes
TOTAL TIME: 60 minutes
SERVINGS: 6
DIFFICULTY: Easy

Ingredients

1 tablespoon olive oil
1 medium yellow onion, diced (about 1 cup)
2 medium carrots, peeled and sliced into ¼-inch rounds (about 1 cup)
2 celery ribs, sliced (about 1 cup)
3 garlic cloves, minced
½ teaspoon dried thyme
½ teaspoon kosher salt, plus more to taste
¼ teaspoon freshly ground black pepper, plus more to taste
8 cups low-sodium chicken bone broth or broth
1 pound boneless, skinless chicken thighs
6 ounces wide egg noodles (about 3 cups)
1 teaspoon finely grated lemon zest (from 1 lemon)
2 tablespoons fresh lemon juice (from the same lemon), plus more to taste
¼ cup chopped fresh dill, plus more for garnish
⅓ cup grated Parmesan cheese, plus more for serving

Instructions

Heat the olive oil in a large Dutch oven or stockpot over medium heat until shimmering. Add the diced onion, carrots, and celery, and cook for 6-8 minutes, stirring occasionally, until the vegetables begin to soften and the onion turns translucent.
Add the minced garlic, dried thyme, kosher salt, and black pepper, and cook for 1 minute more until fragrant, stirring constantly to prevent burning.
Pour in the chicken bone broth and bring the mixture to a gentle boil over medium-high heat. Nestle the chicken thighs into the liquid, reduce the heat to maintain a simmer, and cook uncovered for 15-20 minutes until the chicken reaches an internal temperature of 165°F and is tender.
Using tongs, remove the chicken thighs to a cutting board or plate and set aside to cool slightly. Increase the heat to bring the broth to a boil, then add the egg noodles and cook for 6-8 minutes until al dente according to package directions, stirring occasionally.
While the noodles cook, shred the chicken into bite-sized pieces using two forks. Once the noodles are nearly tender, return the shredded chicken to the pot and simmer for 2-3 minutes to heat through.
Remove the pot from the heat. Stir in the lemon zest, lemon juice, chopped fresh dill, and grated Parmesan cheese. Taste and adjust seasoning with additional salt, pepper, or lemon juice as needed—the broth should taste bright and balanced, not overly sour.
Ladle the soup into bowls and serve immediately, garnished with extra dill, Parmesan, and optional lemon zest if desired.

Tips

- Add the lemon zest, juice, dill, and Parmesan only after removing the pot from the heat to preserve their fresh aromas and prevent the lemon from turning bitter during prolonged cooking.
- Use bone broth for deeper flavor and body, but if unavailable, standard chicken broth works well; avoid over-salting early as the Parmesan adds umami and saltiness at the end.
- For a substitution, rotisserie chicken can replace raw thighs to shorten cook time—simply shred and add it with the noodles—but fresh thighs yield the most tender pulled texture.

Nutrition

Calories: 320
Protein: 28g
Carbs: 28g
Fat: 10g