Homemade Chicken Noodle Soup with Dill

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 35 minutes
• Cook Time: 1 hour 45 minutes
• Total Time: 2 hours 20 minutes

Quick Ingredients

• 1 whole chicken (1.6–1.8 kg / 3.5–4 lb)
• 3.5 L cold water
• 1 large onion (halved), 1 carrot (chunks), 1 celery stalk (chunks)
• 2 bay leaves, 10 black peppercorns
• 2 tsp kosher salt, more to taste
• 1 large carrot (150 g), sliced into 3–4 mm coins
• 3 tbsp chopped fresh dill
• For noodles: 180 g AP flour (1 1/2 cups), 2 large eggs, 1/2 tsp fine salt, 1 tsp oil

Do This

• 1. Simmer chicken, aromatics, and 3.5 L water at 85–95°C (185–203°F), skimming, 75–90 min.
• 2. Strain broth through fine sieve; shred chicken; defat and season to taste.
• 3. Mix flour, eggs, and salt; knead 8–10 min; rest covered 20–30 min.
• 4. Roll dough very thin (1 mm); hand-cut 3 mm noodles; dust and air-dry 10 min.
• 5. Simmer carrot coins in broth 5–6 min until tender-sweet.
• 6. Boil noodles in salted water 1–2 min; drain.
• 7. Portion noodles and chicken in bowls; ladle hot broth and carrots; top with dill and pepper.

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Why You’ll Love This Recipe

• Crystal-clear, golden broth with deep chicken flavor and gentle aromatics.
• Tender hand-cut egg noodles that cook in minutes and stay pleasantly springy.
• Sweet carrot coins and fresh dill bring classic comfort with bright, clean notes.
• Perfect make-ahead meal: broth keeps beautifully and reheats like a dream.

Grocery List

• Produce: 2 large carrots, 1 large yellow onion, 1 celery stalk, fresh dill, optional parsnip or parsley root
• Dairy: None
• Pantry: All-purpose flour, bay leaves, black peppercorns, kosher salt, neutral oil

Full Ingredients

For the golden chicken broth

• 1 whole chicken (1.6–1.8 kg / 3.5–4 lb), or 1.2 kg bone-in thighs/drumsticks
• 3.5 liters cold water (about 3.7 quarts)
• 1 large yellow onion, halved (rinse and leave skin on for color if desired)
• 1 medium carrot, cut into large chunks
• 1 celery stalk, cut into large chunks (optional but recommended)
• 1 small parsnip or parsley root, chunked (optional)
• 2 bay leaves
• 10 whole black peppercorns
• 2 teaspoons kosher salt (10 g), plus more to taste

For the hand-cut egg noodles

• 180 g all-purpose flour (1 1/2 cups, spooned and leveled), plus more for dusting
• 2 large eggs (about 100 g), room temperature
• 1/2 teaspoon fine salt
• 1 teaspoon neutral oil (or 1–2 teaspoons water if dough feels dry)

To finish and serve

• 1 large carrot (about 150 g), peeled and sliced into 3–4 mm coins
• 3 tablespoons fresh dill, finely chopped, plus extra sprigs for garnish
• Freshly ground black pepper, to taste

Step-by-Step Instructions

Step 1: Build a clear, golden broth

Place the chicken in a large pot with 3.5 liters cold water. Add the onion halves, carrot chunks, celery, optional parsnip, bay leaves, peppercorns, and 2 teaspoons kosher salt. Bring slowly to a bare simmer over medium heat. Maintain 85–95°C (185–203°F) and avoid vigorous boiling to keep the broth clear. Skim foam and surface impurities as they rise. Partially cover and simmer gently for 75–90 minutes, until the chicken is very tender and the broth is fragrant and lightly golden.

Step 2: Strain and season the broth

Lift out the chicken and set aside to cool. Strain the broth through a fine-mesh sieve lined with cheesecloth into a clean pot. Skim excess fat from the surface (reserve a spoonful of fat for flavor if you like). You should have about 2.5–2.8 liters. If needed, top up with a little hot water. Taste and adjust salt. Keep the broth hot at a gentle steam, about 80–85°C (175–185°F).

Step 3: Shred the chicken

When cool enough to handle, remove and discard the skin. Pull the meat from the bones and shred into bite-size pieces (you’ll have about 3 cups / 350–450 g). Keep warm, covered.

Step 4: Make the egg noodle dough

In a bowl, whisk the eggs with the oil and salt. Add the flour and mix with a fork until a shaggy dough forms. Knead on a lightly floured surface until smooth and elastic, 8–10 minutes. If dry, add 1 teaspoon water; if sticky, dust with flour. Wrap or cover and rest 20–30 minutes at room temperature to relax the gluten.

Step 5: Roll and cut the noodles

Divide dough in half. Working with one piece at a time, roll very thin (about 1 mm, nearly translucent) on a lightly floured surface. Lightly flour the sheet, fold it into thirds, and slice into 3 mm-wide ribbons. Unfurl and toss with a pinch of flour. Spread on a tray and air-dry 10 minutes while you prepare the finish.

Step 6: Cook the carrot coins and noodles

Add the sliced carrot coins to the hot broth and simmer until tender-sweet, 5–6 minutes. Meanwhile, bring a separate pot of well-salted water to a rolling boil and cook the noodles just until they float and are al dente, 1–2 minutes. Drain well. Cooking noodles separately keeps the broth crystal clear; if serving immediately, you may cook noodles directly in the broth for 2 minutes, understanding it will cloud slightly.

Step 7: Assemble and serve

Warm six soup bowls. Divide noodles and shredded chicken among bowls. Ladle in the hot golden broth, making sure each portion gets carrot coins. Finish with chopped dill and freshly ground black pepper. Let the bowls sit for 1 minute so the noodles drink in a little broth, then serve steaming hot.

Pro Tips

• Start in cold water and never let the broth boil vigorously—gentle heat keeps it clear.
• Leave the onion skins on (rinsed) or lightly char the cut side for extra golden color.
• Weigh the flour for consistent noodles; humidity can change how much flour you need.
• Cook noodles separately if you plan leftovers—this prevents soggy noodles and cloudy broth.
• Skim sparingly: a few tiny golden droplets of fat give the soup sheen and flavor.

Variations

• Classic root-veg broth: add 1 small parsley root or parsnip and a slice of celery root to the stock for old-world depth.
• Durum noodles: swap 30–50% of the flour for fine semolina for firmer, more elastic noodles.
• Turkey lapsha: use 1.5 kg turkey wings/drumsticks; simmer 2–2.5 hours for a heartier broth.

Storage & Make-Ahead

Refrigerate broth (and shredded chicken) separately for up to 4 days or freeze for 3 months. Chill broth quickly: set the pot over an ice bath and cool to room temp within 1 hour, then refrigerate. Noodles are best cooked just before serving; uncooked cut noodles can air-dry 30 minutes, then refrigerate in a floured container up to 24 hours or freeze up to 2 months. Reheat broth to a simmer (at least 74°C / 165°F), add carrots and chicken to warm through, then add freshly cooked noodles and dill.

Nutrition (per serving)

Approximate: 430 calories; 30 g protein; 36 g carbohydrates; 16 g fat; 2 g fiber; 950 mg sodium. Values will vary with chicken cut, noodle thickness, and salt.