Greek Chicken Noodle Soup with Lemon and Dill

Greek chicken noodle soup is a bright, comforting chicken soup flavored with lemon, oregano, and fresh dill, then finished with tender noodles. This version is Greek-inspired rather than a single definitive traditional recipe; it borrows familiar Mediterranean flavors and is easy to adapt, including with the egg-and-lemon finish used in avgolemono-style soups.

Ingredients

2 tablespoons extra-virgin olive oil (30 ml)
1 medium yellow onion, finely diced (about 1 cup / 150 g)
2 medium carrots, peeled and diced (about 1¼ cups / 180 g)
2 celery ribs, diced (about ¾ cup / 120 g)
3 garlic cloves, finely chopped (about 9 g)
1 teaspoon dried oregano (about 1 g)
1 bay leaf
8 cups low-sodium chicken broth (1.9 L)
1½ pounds boneless, skinless chicken thighs (680 g)
1¼ teaspoons kosher salt (about 7 g), plus more to taste
½ teaspoon freshly ground black pepper (about 1 g)
6 ounces dried egg noodles (170 g)
3 tablespoons fresh lemon juice (45 ml), from about 1 large lemon
1 teaspoon finely grated lemon zest (about 2 g)
2 tablespoons chopped fresh dill (about 6 g)
1 tablespoon chopped fresh parsley (about 4 g), optional

Instructions

Prepare the vegetables. Dice the onion, carrots, and celery into small, fairly even pieces so they soften at a similar rate. Chop the garlic and measure the remaining ingredients. This prep takes about 20 minutes if you include measuring and zesting the lemon. Keep the lemon juice aside until the soup is nearly finished so its fresh flavor stays noticeable.
Soften the aromatics. Set a large, heavy soup pot or Dutch oven over medium heat and add the olive oil. Stir in the onion, carrots, and celery with a pinch of the measured salt. Cook for 6 to 8 minutes, stirring every so often, until the onion looks translucent and the vegetables begin to soften. They do not need to brown. Add the garlic and oregano and stir for 30 seconds, just until fragrant; garlic can turn bitter if it browns.
Simmer the chicken. Pour in the broth, add the bay leaf, and season with the remaining salt and black pepper. Nestle the chicken thighs into the liquid. Bring the pot to a gentle simmer over medium-high heat, then lower the heat so the surface bubbles softly rather than boiling hard. Cover partially and simmer for about 20 to 25 minutes, turning the chicken once if any pieces are not submerged. Check the thickest part of each thigh with a food thermometer; USDA FSIS gives 165°F (74°C) as the safe minimum internal temperature for poultry. If a piece has not reached that temperature, keep simmering and check again after a few minutes.
Shred the chicken and cook the noodles. Transfer the cooked chicken to a plate with tongs and remove the bay leaf from the pot. Bring the broth back to a steady simmer and add the egg noodles. Cook uncovered according to the package directions, usually 7 to 9 minutes, stirring occasionally so the noodles do not stick together or settle on the bottom. Meanwhile, use two forks to shred the chicken into bite-size pieces. If you prefer neat slices, cut it instead.
Finish with lemon and herbs. When the noodles are tender but not mushy, return the chicken to the pot and simmer for 1 to 2 minutes to warm it through. Turn off the heat, then stir in the lemon juice, lemon zest, dill, and parsley if using. Taste the broth before adding more salt: low-sodium broths vary, and the lemon can make the seasoning seem sharper. Add a little more pepper or lemon juice if you like a brighter soup, then ladle into warm bowls.

Tips

Keep the simmer gentle. A hard boil can make chicken fibers tight and cause the vegetables to break down too quickly. Look for small bubbles around the edge of the pot and occasional bubbles in the middle.
Use thighs for a forgiving result. Boneless thighs stay tender during simmering and are easy to shred. Boneless, skinless chicken breasts also work; begin checking them earlier, since smaller breasts can reach 165°F (74°C) sooner. Avoid relying on the clock alone—check with a thermometer.
Salt in stages. Broth brands differ in saltiness, and noodles absorb some of the seasoned liquid. Start with the quantity listed, then taste at the end. If your broth is salted, you may want to use less at the beginning.
Choose how you cook the noodles. Noodles cooked in the soup take on flavor but continue to soften as they sit. If you expect leftovers, cook them separately and add them to bowls as you serve; that keeps the stored broth clearer and the noodles firmer.

Serving Suggestions

Serve the soup hot in deep bowls, with extra lemon wedges and a small dish of chopped dill on the table so everyone can adjust the flavor. A simple Greek salad of tomatoes, cucumber, red onion, olives, and feta makes a fresh side, while warm crusty bread is useful for soaking up the lemony broth. For a lighter pairing, offer toasted pita or a few olives rather than another rich dish.

If serving a group, keep the pot covered between ladles and bring it back to a gentle simmer if it cools. The noodles will keep absorbing broth, so have a little hot broth or water nearby to loosen the soup in the pot. A final sprinkle of parsley is optional; dill is the more distinctive herb here, so it is worth adding even if you skip the garnish.

Variations

Make it avgolemono-inspired: Avgolemono is a Greek egg-and-lemon sauce used to enrich soups and other dishes. For a fuller, tangier variation, whisk 2 large eggs (about 100 g) with 3 tablespoons lemon juice (45 ml) in a heatproof bowl. Slowly whisk in about 1 cup (240 ml) of hot broth, a spoonful at a time, to temper the eggs. With the soup off the heat, stir the mixture back into the pot and warm gently, stirring constantly; do not let it boil. Check that the egg mixture reaches 160°F (71°C) with a food thermometer, the USDA FSIS safe minimum for egg dishes. The broth will become creamier and slightly thicker. This is a variation, not a required step for the lemon-and-dill soup above.

Swap the noodles: Orzo, small pasta shells, or broken vermicelli can stand in for egg noodles. Use the package cooking time as your guide, since shapes vary. Rice is another suitable option, but it takes longer to cook; simmer it in the broth until tender before returning the cooked chicken to the pot. Traditional and family versions of Greek chicken soup differ, and rice with an egg-and-lemon finish is a familiar alternative to noodles.

Use bone-in chicken: Bone-in thighs add a fuller broth, but they need more simmering time. Cook them until the thickest part reaches 165°F (74°C), then remove the meat from the bones and discard the bones before adding the shredded meat back. Add extra broth if evaporation leaves the soup too concentrated.

Adjust the herbs: Fresh dill gives the soup its characteristic aromatic finish, while oregano adds a savory note to the broth. If fresh dill is hard to find, use 2 teaspoons dried dill (about 1 g) in its place; dried dill is more concentrated and less lively, so add it with the oregano during cooking. A little chopped mint can be used alongside dill, but it will make the flavor more pronounced and is best added sparingly.

Storage and Reheating

Cool the soup promptly and refrigerate it within 2 hours of cooking. Store it in a covered, shallow container in the refrigerator for 3 to 4 days. The noodles will swell as they sit, so the next-day soup may be thicker; stir in a splash of broth or water while reheating. For the best noodle texture, store cooked noodles separately from the broth and chicken when you can.

Reheat only the portion you plan to eat in a saucepan over medium heat, stirring occasionally until it is steaming throughout and reaches 165°F (74°C), the USDA FSIS safe temperature for reheated leftovers. If using a microwave, cover loosely, pause to stir, and check the temperature in more than one spot. Avoid repeatedly cooling and reheating the entire pot. Freeze the soup for up to 2 to 3 months for best quality; if possible, freeze the broth and chicken without noodles and add freshly cooked noodles after thawing. Thaw overnight in the refrigerator, then reheat to 165°F (74°C).

Frequently Asked Questions

Can I use cooked rotisserie chicken?
Yes. Use about 3 cups (420 g) shredded cooked chicken. Simmer the vegetables in the broth until tender, cook the noodles as directed, then stir in the chicken for the last 2 to 3 minutes, just long enough to heat it through. Since the chicken may already be seasoned, taste the broth before adding the full amount of salt.

Can I make the soup ahead?
Yes, but for the best texture, make the broth, vegetables, and chicken ahead and cook the noodles shortly before serving. Refrigerate the soup base within 2 hours and use it within 3 to 4 days. Reheat the base to 165°F (74°C), cook the noodles separately, and combine them in each bowl.

Why did my noodles soak up most of the broth?
Pasta continues absorbing liquid after it is cooked, especially while the soup sits in the refrigerator. Add a little extra broth when reheating, or cook and store the noodles separately. If you cook the noodles directly in the soup, serve it soon after they become tender rather than leaving them in the hot pot.

Can I make this soup without dill?
Yes. Dill is a defining flavor in this version, but the soup will still be pleasant without it. Use chopped parsley for a milder herbal finish, or add a small amount of fresh mint for a more distinctive Greek-inspired note. Add fresh herbs after cooking so their flavor stays fresh.

Is this the same as Greek avgolemono soup?
No. Avgolemono refers to an egg-and-lemon mixture used to give soup a tangy, silky finish, and it is often served with rice or orzo. This recipe is a noodle soup flavored with lemon and herbs, without egg in its main version. The variation above shows how to add an egg-and-lemon finish.

Can I use frozen chicken?
Thaw chicken safely in the refrigerator before using it in this recipe so it cooks evenly and the simmering time is predictable. If starting with frozen chicken, do not simply use the stated timing; follow a reliable method for cooking poultry from frozen and confirm that every piece reaches 165°F (74°C) with a thermometer. For the clearest timing and easiest shredding, thaw it first.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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