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Light & Fresh Chicken Noodle Soup with Dill

Light & Fresh Chicken Noodle Soup with Dill - featured image
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A bright, spring-inspired chicken noodle soup with fresh dill and lemon. This light yet satisfying soup is ready in under 45 minutes and uses simple ingredients for a comforting meal that won’t weigh you down.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced
  • 3 medium carrots, peeled and sliced into half-moons
  • 2 celery stalks, sliced
  • 3 cloves garlic, minced
  • 6 cups low-sodium chicken broth
  • 2 cups water
  • 1 teaspoon salt (plus more to taste)
  • ½ teaspoon black pepper
  • 1 pound boneless, skinless chicken thighs (about 3–4 thighs)
  • ¾ cup dried orzo pasta
  • ¼ cup fresh dill, finely chopped
  • 2 tablespoons fresh lemon juice (from about 1 lemon)
  • Optional: lemon zest for extra brightness

Instructions

  1. Sauté the aromatics. Heat the olive oil in a large pot over medium heat. Add the diced onion, sliced carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables start to soften and the onion turns translucent. Add the minced garlic and cook for 1 more minute until fragrant.
  2. Build the broth. Pour in the chicken broth and water. Add the salt and pepper. Stir everything together, scraping up any browned bits from the bottom of the pot. Bring the liquid to a gentle boil.
  3. Cook the chicken. Nestle the chicken thighs into the simmering broth. Reduce the heat to medium-low, cover the pot, and let it simmer gently for 15-18 minutes until the chicken is cooked through and tender (165°F internal temperature).
  4. Remove and shred the chicken. Carefully transfer the cooked chicken thighs to a cutting board. Let them rest for 2-3 minutes. Use two forks to shred the chicken into bite-sized pieces.
  5. Cook the noodles. While the chicken rests, bring the broth back to a gentle boil. Add the dried orzo and cook according to package directions, usually 8-10 minutes, stirring occasionally.
  6. Return the chicken to the pot. Once the orzo is tender, add the shredded chicken back into the pot. Stir to combine and let everything heat through for 1-2 minutes.
  7. Finish with freshness. Remove the pot from the heat. Stir in the fresh dill and lemon juice. Taste the broth and adjust salt and pepper if needed.
  8. Serve immediately. Ladle the soup into bowls. Optionally garnish with a lemon slice and a sprig of fresh dill.

Notes

For leftovers, cook the orzo separately and add it to individual bowls when serving to prevent it from becoming mushy. The soup freezes well for up to 3 months without the orzo. Add a squeeze of fresh lemon juice when reheating to refresh the flavors.

Nutrition

Keywords: chicken noodle soup, light chicken soup, dill chicken soup, easy chicken soup, spring soup, healthy chicken soup, quick chicken soup

Find it online: https://tinastirs.com/light-and-fresh-chicken-noodle-soup-with-dill-easy-recipe/