Classic Chicken Noodle Soup with Dill
A golden, comforting soup of bone-in chicken, carrots, celery and egg noodles, simmered in a homemade broth and finished with fresh dill and lemon.
- Prep
- 15 min
- Cook
- 50 min
- Total
- 1 hr 5
- Serves
- 6
Simmering bone-in chicken in plain water makes a flavorful broth with no need for store-bought stock. The noodles keep absorbing liquid as the soup sits, so for leftovers cook them separately and add them to each bowl.
Method
-
Pat the chicken dry. Heat the oil in a large pot over medium-high heat and brown the thighs skin-side down for , then flip and cook . Move to a plate and pour off all but 1 tablespoon of fat.
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Add the carrots and celery to the pot with a pinch of the salt and cook for , stirring.
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Return the chicken to the pot and add the water, bay leaves, thyme, the remaining salt and the pepper. Bring to a boil, then reduce to a gentle simmer, partly covered, for .
-
Lift out the chicken, discard the skin and bones and shred the meat. Remove the bay leaves.
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Raise the heat to a boil, add the noodles and cook according to the package directions, usually .
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Return the shredded chicken to the pot and stir in the dill and lemon juice. Taste and add more salt if needed.
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Ladle into bowls and serve hot.
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