Dilled Chicken Noodle Soup
A quicker take on chicken noodle soup that leans on rotisserie chicken and a generous handful of fresh dill for a bright, herbal finish in every spoonful.
Using a store-bought rotisserie chicken turns this soup into a weeknight project instead of a weekend one, while a homemade broth built from the carcass keeps the flavor honest. Fresh dill stirred in at the end gives the broth a bright, slightly anise-like lift that dried herbs cannot match. Serve it with extra lemon wedges on the side.
Ingredients
Method
Tap a number to mark a step doneCombine the reserved chicken carcass and chicken broth in a large pot and simmer over medium-low heat for 20 minutes to deepen the flavor, then strain and discard the bones.
Return the broth to the pot, add the onion, garlic, and carrots, and simmer for 10 minutes until the vegetables begin to soften.
Stir in the wide egg noodles and cook for 6 to 7 minutes, stirring occasionally, until tender.
Add the shredded rotisserie chicken and simmer for 3 minutes just to warm it through without overcooking the meat.
Remove the pot from the heat and stir in the lemon juice, kosher salt, and black pepper, tasting as you go.
Fold in most of the fresh dill, saving a little for garnish, then ladle the soup into a white bowl and scatter the remaining dill on top.
Kitchen note
Add the dill at the very end rather than during cooking, since prolonged simmering dulls its flavor and turns the bright green flecks a dull olive color.
