Homemade Chicken Soup with Lemon and Dill One Pot
This homemade chicken soup with dill and lemon is a vibrant twist on a timeless classic. Featuring tender shredded chicken, aromatic vegetables, and fresh lemon and dill, this one-pot soup is equal parts comforting and refreshing. Perfect for chilly days, quick dinners, or wellness meals, it’s a go-to recipe that brings both flavor and healing to the table.
Ingredients
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1 tbsp olive oil
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1 medium onion, diced
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2 carrots, peeled and sliced
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2 celery stalks, chopped
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3 cloves garlic, minced
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8 cups chicken broth
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2 cups cooked chicken, shredded (preferably from roasted or poached chicken breast or thighs)
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1 tsp salt, or to taste
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½ tsp black pepper
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1 tsp dried dill or 1 tbsp fresh dill, finely chopped
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½ tsp dried thyme
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Juice of 1 lemon
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1 cup egg noodles or orzo (optional)
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Fresh chopped parsley, for garnish (optional)
Instructions
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In a large soup pot, heat olive oil over medium heat. Add diced onion, carrots, and celery. Cook for 6–8 minutes until softened, stirring occasionally.
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Add garlic and cook for 1 minute until fragrant.
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Pour in chicken broth and bring to a boil.
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Stir in the cooked chicken, salt, pepper, dill, and thyme. If using noodles or orzo, add them now.
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Reduce heat to a simmer and cook for about 10–12 minutes, or until pasta is tender if added.
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Stir in the lemon juice and taste for seasoning. Adjust salt, pepper, or more lemon juice as desired.
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Serve hot, garnished with fresh parsley if using.
Notes
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Use roasted or poached chicken for deeper flavor.
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Add lemon juice at the end for the freshest citrus note.
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Include or skip noodles depending on your preference.
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Fresh dill adds a bright finish—sub with dried if needed.
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Freeze in batches without pasta for easy future meals.
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Adjust seasoning after lemon to balance acidity and salt.
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Garnish with parsley and a lemon wedge for a fresh, colorful presentation.