1

Set a 5-quart Dutch oven over medium heat with the butter and olive oil to melt together.

2

While the butter melts, dice the onion into small, even pieces.

3

Add the onion and a pinch of salt to the foaming butter and cook 3 minutes, stirring now and then, until it starts to soften.

4

While the onion cooks, slice the carrots into thin coins and slice the celery about 0.25 inch thick.

5

Stir the carrots and celery into the pot and cook 5 minutes until the onion turns translucent and the carrots brighten in color.

6

While the vegetables soften, mince the garlic and strip the thyme leaves from their stems.

7

Stir in the garlic and thyme and cook 1 minute until fragrant, taking care the garlic does not brown.

8

Pour in the broth with the remaining salt and the pepper, raise the heat to high, and bring to a boil, about 6 minutes.

9

While the broth heats, finely chop the dill, then halve the lemon and cut one half into two wedges.

10

Lower the whole chicken thighs into the boiling broth, reduce heat to medium-low, cover, and simmer 15 minutes until the chicken is firm and reads 165 F.

11

Lift the cooked chicken onto the cutting board, which has only held vegetables, and let it cool for a minute.

12

Return the broth to a lively boil, stir in the egg noodles, and cook uncovered 7 minutes, stirring once or twice, until tender.

13

While the noodles cook, shred the chicken into bite-sized strands with two forks.

14

Stir the shredded chicken and most of the dill into the pot and warm 1 minute until the chicken is heated through.

15

Off the heat, squeeze in one lemon wedge, ladle into deep bowls, and scatter the remaining dill over top.

One-Pot Classic Chicken Noodle Soup with Carrots, Celery & Dill

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Instructions

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One-Pot Classic Chicken Noodle Soup with Carrots, Celery & Dill

Ingredients Tap to check off

Instructions

More weeknight dinners

Never touch your screen with messy hands