Homemade Chicken Noodle Soup with Fresh Dill
Classic chicken noodle soup made with bone-in thighs simmered in low-sodium stock with aromatic vegetables, egg noodles, and fresh herbs. Chicken is cooked until tender and can be shredded directly in the pot. The broth is clarified by skimming foam during the initial boil, then finished with dill, parsley or green onion and grated garlic for brightness.
Ingredients
- 1 lbs chicken thighs, bone in or boneless, skinless
- 3 bay leaves, whole
- 5 peppercorns, whole
- 1 onion, small, whole, peeled, hairy end intact
- 3 garlic cloves, large
- 12 cups chicken stock, low sodium
- 2 carrots, large, diced
- 2 cups potatoes, diced
- 1 ½ cups egg noodles or short pastasmall pasta shapes (ditalini, orzo, small shells)1:1pastaeggs-freeFull guide →
- 1 ½ tbsp salt
- 1 tbsp olive oilneutral oil (vegetable, canola)1:1oilFull guide →
- 3 tbsp fresh dill, parsley or green onion, finely chopped
- ground black pepper, to taste(optional)
Instructions
- 1
Add chicken thighs, bay leaves, peppercorns, whole onion, 2 garlic cloves and stock to a large Dutch oven or pot.
- 2
Bring to a boil on high heat covered. Partially shift lid to keep soup clear. Cook for 20 minutes, removing foam as it rises with a mesh strainer occasionally.
- 3
Meanwhile, dice potatoes and carrots. Chop dill and grate remaining garlic clove.
- 4
Add potatoes and carrots, stir and reduce heat to medium. Cook with half lid open for 5 minutes.
- 5
Add pasta, stir and cook for another 5 minutes, stirring a few more times to prevent pasta from sticking.
- 6
Discard onion, bay leaves and peppercorns using a mesh strainer.
- 7
Add salt, olive oil, grated garlic, dill and ground black pepper to taste. Optionally shred chicken right in the pot.
- 8
Stir and adjust seasonings to taste. If time permits, let soup sit covered for 5 minutes.
- 9
Serve hot with toasted bread.
Tips
Skim foam consistently during the first 20 minutes to achieve a clearer broth.
Stir pasta multiple times during cooking to prevent sticking.
Shredding chicken directly in the pot saves a step and keeps the broth warm.
Good to Know
Refrigerate in airtight container up to 4 days. Freeze up to 3 months (noodles may soften upon thaw).
Prepare broth through step 5 and refrigerate. Reheat gently, add fresh herbs and final seasonings before serving.
Ladle into bowls. Serve hot with toasted bread on the side.
Common Mistakes
Do not cover the pot completely during the 20-minute simmer to avoid trapping steam and clouding the broth.
Do not skip stirring the pasta to avoid clumping.
Do not overcook pasta before the soup sits; it will soften further during the 5-minute rest.