Hearty Chicken Noodle Soup with Dill
A rich, comforting chicken soup loaded with tender shredded chicken, vegetables, and pasta, flavored with fresh dill.
- Prep15 min
- Cook50 min
- Total1h 5m
- DifficultyEasy
- Servings10
This is the kind of chicken noodle soup you crave on a cold day: deeply savory, with a clear yet flavorful broth, plenty of vegetables, and soft pasta. The chicken is simmered right in the stock so it stays juicy and infuses every spoonful with its goodness.
A touch of dill brightens the soup and gives it a fresh, homemade feel. The recipe is straightforward—just a bit of prep and some gentle simmering—and yields a large pot that will feed the whole family or give you leftovers for the week.
Ingredients
Servings
Converted amounts are rounded.
Method
- In a large soup pot, combine 6 cups water with 8 cups chicken broth and 1 Tbsp sea salt. Bring to a boil, then add the chicken thighs. Partially cover and boil for 20 minutes, skimming off any foam that rises. Meanwhile, chop your vegetables.
- In a large skillet over medium-high heat, heat 2 Tbsp olive oil. Sauté the chopped onion and celery until softened, about 4-5 minutes. Transfer the vegetables to the pot.
- Add the rotini pasta and sliced carrots to the pot. Continue to cook at a low boil for about 15 minutes, or until the pasta is tender and the carrots are cooked.
- While the pasta cooks, remove the chicken thighs from the pot. Use two forks or your hands to shred the meat, discarding bones and any fat. Return the shredded chicken to the pot.
- Season the soup with 1 tsp Mrs. Dash (or your preferred salt-free seasoning) and extra salt to taste. Stir in the pressed garlic clove. Finally, add 3 tablespoons of dill, remove from heat, and serve.
💡 Tips
- If using boneless chicken thighs, reduce initial boiling time to 15 minutes.
- For a richer broth, use homemade chicken stock.
- Leftovers keep well in the fridge for up to 3 days; reheat gently.
Inspired by a recipe from Natasha's Kitchen