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A bowl of 45-minute chicken noodle soup with shredded chicken, egg noodles, carrots and celery, garnished with fresh dill and a lemon wedge.

45-Minute Chicken Noodle Soup with Fresh Dill and Lemon

A cozy from-scratch chicken noodle soup ready in 45 minutes, with tender shredded chicken, egg noodles, sweet carrots and celery in a light herbed broth. Simple comfort food for chilly fall weeknights.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Soup
Cuisine: American
Ingredients Method

Ingredients
  

  • 2 tbsp olive oil
  • 1 yellow onion medium, diced
  • 3 carrots peeled and sliced into coins
  • 3 celery stalks sliced
  • 3 garlic cloves minced
  • 1 tsp dried thyme
  • 6 cups low-sodium chicken broth
  • 1 lb boneless skinless chicken breast about 2 breasts
  • 8 oz dried egg noodles
  • 1/4 cup fresh dill chopped, plus more for serving
  • 1 tbsp fresh lemon juice
  • to taste kosher salt and black pepper

Method
 

  1. Heat the olive oil in a large pot over medium heat. Add the onion, carrots and celery and cook, stirring occasionally, until softened, 6 to 8 minutes. Add the garlic and thyme and cook 1 minute more.
  2. Pour in the chicken broth and add the chicken breasts. Bring to a boil, then lower the heat and simmer gently until the chicken is cooked through and reaches 165 °F in the center, 12 to 15 minutes.
  3. Transfer the chicken to a cutting board and shred it with two forks.
  4. Add the egg noodles to the simmering broth and cook until tender, 6 to 8 minutes.
  5. Return the shredded chicken to the pot. Stir in the dill and lemon juice, then season with salt and pepper to taste. Ladle into bowls and top with extra dill.