Chicken Noodle Soup with Dill and Lemon
A broth built from bone-in thighs instead of a carton, finished with butter and lemon so it tastes rich instead of just hot.
- Serves
- 6
- Prep
- 15 min
- Cook
- 45 min
- Written
Method
-
Heat the olive oil in a large pot over medium heat and cook the onion, carrots, and celery until the onion turns translucent, about 8 minutes.
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Add the garlic and cook until fragrant, about 30 seconds.
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Nestle the chicken thighs into the pot, pour in the stock, and add the bay leaves, then bring to a simmer.
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Simmer, skimming off any foam, until the chicken is cooked through and pulls easily from the bone, about 25 minutes.
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Transfer the chicken to a plate, let it cool enough to handle, then shred the meat and discard the skin and bones.
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Meanwhile, cook the egg noodles in a separate pot of salted boiling water until tender, then drain.
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Return the shredded chicken to the pot along with the noodles, butter, and lemon juice, stirring until the butter melts and the broth turns glossy.
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Stir in the dill, season with salt and pepper, and discard the bay leaves before serving.
Notes
Cook the noodles in their own pot rather than in the broth — starch shed by noodles simmered directly in the soup clouds the broth and turns the whole pot to paste by the second day. Keep them separate in the fridge and combine only when reheating if you’re making this ahead.
A rotisserie chicken will get you a faster version: skip the simmer, use store-bought stock, and stir in the shredded meat just long enough to warm through. It won’t have the same body, but it’s the soup you make on a night you don’t have forty-five minutes.