Slow Cooker Chicken Noodle Soup with Lemon and Dill

Why You’ll Love This Recipe

• Bone-in chicken slowly simmers into a rich, golden, downright comforting broth.
• Minimal prep—your slow cooker does the heavy lifting while you go about your day.
• Silky wide egg noodles are cooked at the end so they stay tender, not mushy.
• Fresh lemon and dill brighten every spoonful for a clean, vibrant finish.

Grocery List

• Produce: Yellow onion, carrots, celery, garlic, lemon, fresh dill, fresh thyme (or dried), optional parsley stems
• Dairy: None
• Pantry: Low-sodium chicken broth, bay leaves, apple cider vinegar, ground turmeric (optional), wide egg noodles, kosher salt, black pepper

Full Ingredients

For the Slow-Cooker Broth Base

• 3 lb bone-in, skin-on chicken thighs and/or drumsticks
• 1 large yellow onion, diced 1/2-inch (about 1 1/2 cups)
• 3 medium carrots, peeled and sliced 1/2-inch (about 2 cups)
• 3 celery ribs, sliced 1/2-inch (about 1 1/2 cups)
• 4 garlic cloves, smashed
• 2 bay leaves
• 6 fresh thyme sprigs (or 1 tsp dried thyme)
• 8–10 parsley stems tied with kitchen twine (optional, for aroma)
• 8 cups low-sodium chicken broth (or 6 cups broth + 2 cups water)
• 1 tbsp apple cider vinegar
• 1/2 tsp ground turmeric (optional, for golden color)
• 1 1/2 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper

To Finish

• 8 oz wide egg noodles
• 2 tbsp fresh lemon juice, plus wedges for serving
• 2 tbsp chopped fresh dill, plus more for garnish
• Additional kosher salt and black pepper to taste

Step-by-Step Instructions

Step 1: Build the broth base

To a 6-quart slow cooker, add the onion, carrots, celery, and garlic. Nestle in the chicken pieces (skin-on for flavor). Add bay leaves, thyme, and parsley stems if using. Pour in the chicken broth and the apple cider vinegar. Sprinkle in the turmeric (if using), salt, and pepper.

Step 2: Slow cook until the chicken is silky-tender

Cover and cook on LOW for 6–7 hours or on HIGH for 3–4 hours, until the chicken is very tender and easily pulls from the bone (175–185°F in the thickest part of the thighs). The broth should look golden and aromatic.

Step 3: Clear the broth

Use tongs to transfer the chicken to a bowl. Remove and discard the bay leaves, thyme stems, and parsley stems. Skim visible fat from the surface with a spoon for a cleaner broth (or leave a little for richness). If you want an ultra-clear broth, you can strain through a fine mesh and return to the slow cooker.

Step 4: Shred the chicken

When cool enough to handle, discard the skin and bones and shred the meat into bite-size pieces. Return the shredded chicken to the slow cooker. Taste the broth and add a pinch more salt if needed.

Step 5: Cook the noodles

Switch the slow cooker to HIGH. Stir in the wide egg noodles and cook, covered, for 15–20 minutes, stirring once, until just tender but still springy. For the clearest broth and best leftovers, you can cook noodles separately in salted boiling water, then add to bowls just before serving.

Step 6: Brighten with lemon and dill

Stir in the lemon juice and chopped dill. Taste and adjust seasoning with more salt, pepper, or lemon to make the flavors pop. Let the soup rest 3–5 minutes so the flavors meld.

Step 7: Serve

Ladle into warm bowls and top with extra dill and a few grinds of pepper. Serve with lemon wedges on the side.

Pro Tips

• Use bone-in dark meat for the richest, silkiest broth; breasts can dry out in a slow cooker.
• For deeper color and flavor, briefly brown the chicken or roast the onion halves under the broiler before adding to the slow cooker.
• A small pinch of turmeric enhances the golden hue without tasting “curried.”
• Keep herbs tidy: tie parsley stems and thyme into a bundle so they’re easy to remove.
• For pristine broth and perfect leftovers, cook noodles separately and add to bowls just before serving.

Variations

• Lemony Dill & Peas: Add 1 cup frozen peas during the last 5 minutes of cooking for sweetness and color.
• Ginger-Garlic Twist: Add 1-inch sliced fresh ginger and 2 extra garlic cloves at the start; finish with scallions and lemon instead of dill.
• Rotisserie Shortcut: Simmer a rotisserie chicken carcass with the aromatics and broth for 2–3 hours on HIGH, strain, then add shredded rotisserie meat and proceed with noodles, lemon, and dill.

Storage & Make-Ahead

Refrigerate soup (without noodles if possible) in airtight containers for up to 4 days. Noodles soften as they sit, so store them separately or cook fresh when reheating. Freeze the broth and shredded chicken (no noodles) for up to 3 months. Thaw in the fridge overnight, bring to a gentle simmer, then add freshly cooked noodles, lemon, and dill just before serving.

Nutrition (per serving)

Approximate: 390 calories; 28 g protein; 30 g carbohydrates; 15 g fat; 3 g fiber; sodium varies by broth and added salt.