Rich and Creamy Chicken Noodle Soup with Lemon and Dill
This creamy chicken noodle soup features a rich, roux-thickened broth, tender rotisserie chicken, and fresh dill. A perfect easy creamy chicken soup for chilly nights.
This creamy chicken noodle soup is the ultimate upgrade to the classic sick-day staple, trading thin broth for a velvety, rich base that actually sticks to your ribs. By using a quick flour-and-butter roux and a splash of half and half, we create a texture that feels indulgent without crossing over into heavy gravy territory.
If you are looking for the best creamy chicken noodle soup, the secret lies in the finishing touches. While many recipes lean on canned creams, this version uses fresh lemon juice and a handful of chopped dill to cut through the richness, brightening every spoonful. It is an easy creamy chicken soup that tastes like it simmered all day, but thanks to a few shortcuts, it's ready in about 40 minutes.
Ingredients
The Base
- 4 tablespoons (56g) unsalted butter
- 1 large yellow onion, finely diced
- 3 medium carrots, peeled and sliced into rounds
- 2 stalks celery, sliced
- 3 cloves garlic, minced
- 1/4 cup (32g) all-purpose flour
- 6 cups (1.4L) high-quality chicken bone broth or stock
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon cracked black pepper
The Fillings
- 3 cups shredded rotisserie chicken (about 1 small chicken)
- 6 ounces (170g) wide egg noodles
- 1 cup (240ml) half and half
- 1 tablespoon fresh lemon juice
- 1/4 cup fresh dill, chopped
- 1/2 teaspoon dried thyme
Instructions
- 1
Melt the butter in a large Dutch oven or heavy-bottomed pot over medium heat.
- 2
Sauté the onion, carrots, and celery for 6-8 minutes until the onions are translucent and the carrots have softened slightly.
- 3
Add the garlic and dried thyme, stirring for 1 minute until fragrant.
- 4
Sprinkle the flour over the vegetables and stir constantly for 2 minutes to cook out the raw flour taste; do not let the flour burn.
- 5
Slowly pour in the chicken broth one cup at a time, whisking or stirring vigorously to incorporate the flour and prevent lumps.
- 6
Bring the liquid to a gentle boil, then reduce heat to medium-low and simmer for 10 minutes to thicken.
- 7
Add the wide egg noodles to the pot and cook according to package directions (usually 6-8 minutes) until al dente.
- 8
Stir in the shredded rotisserie chicken and half and half, heating through for 2-3 minutes.
- 9
Remove from heat and stir in the fresh lemon juice and chopped dill.
- 10
Taste and adjust seasoning with more salt, pepper, or lemon as needed before serving.
Tips
- → Don't overcook the noodles. They will continue to soften in the hot broth, so pull the pot off the heat when they still have a slight bite.
- → Use rotisserie chicken for depth. The seasoned, roasted meat adds more flavor to the soup than poached chicken breasts ever could.
- → To store leftovers, keep the noodles separate if possible. If they are already in the soup, they will soak up the liquid overnight; simply add a splash of broth when reheating to restore the creaminess.
FAQ
How do I make my soup creamier without adding more heavy cream?
The secret is the roux. By cooking flour in the butter before adding your broth, you create a thick base that gives the soup body. You can also mash a few of the cooked carrots or a bit of the chicken to naturally thicken the liquid.
Can I freeze creamy chicken noodle soup?
Dairy-based soups can sometimes separate when frozen and thawed, and noodles will become mushy. If you plan to freeze this, stop before adding the noodles, half and half, and herbs. Add those fresh when you reheat the base.
Why does my soup taste bland even after adding salt?
It likely needs acid. A squeeze of fresh lemon juice at the very end acts like a volume knob for the other flavors, making the chicken and herbs pop without making the soup taste 'lemony'.
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