My Ultimate Homemade Chicken Noodle Soup With Carrots, Lemon and Dill

Introduction: My Ultimate Homemade Chicken Noodle Soup With Carrots, Lemon and Dill

About: I have always loved to cook and share my food with others. Whether exploring new recipes and foods from all over the world or cooking an old comfort food favourite. It is always important to cook with love...
For me noodle soup is a comfort, it's what I cook when I have a cold, when I feel miserable, and when I just want a taste of is inspired by my Polish grandmothers chicken noodle soup.

To make it from scratch takes hours - obviously you can cheat and use a ready made stock/stock cube but in this instance you would be missing the point. It seems the amount of time and effort put in is equal to the positive, restorative effects of the soup. This is food as medicine and you have to cook with love in your heart - otherwise it won't work.

Due to the length of time this takes it is always useful to have a batch of the stock ready in the freezer so you are always ready in a noodle soup emergency!

serves 3-4
preparation time: 20 minutes
cooking time: 3-6 hours

For the stock:

1 chicken carcass (leftover from a roast chicken)
2 celery sticks
2 carrots
2 onions
1/2 lemon
3 cloves garlic
1 tsp allspice berries
1 tsp black pepper corns
3 bay leaves
1 tbs leaves
1 sprig rosemary
Salt to taste

For the soup:

200g cooked noodles - (I used Spaetzle a German egg noodle for this but vermicelli, rice noodles,or egg noodles would all work well)
2 carrots
3 tbs chopped dill
Zest of 1 lemon
chopped mint to garnish (optional)

for the stock: 
  • Place all stock ingredients in a large pot and cover with cold water.
  • Bring to the boil and then simmer for 3-4 hours on the stove top or in a slow cooker for 6 hours on medium.
  • Skim off any 'scum'/fat that floats to the top every now and then.
  • When the time is up leave to cool before refrigerating over night (with all the veg and chicken still present)
  • The next day before you want to use it bring it to the boil again for 15-20 minutes and then strain through a sieve/colander. Pick
  • out any large pieces of meat and add them back to the soup. It is now ready to add the other soup ingredients.....
for the soup: 
  • Prepare the noodles as per packet instructions.
  • Add chopped carrots to the noodles as they are cooking
  • When done add to the soup stock and serve garnished with chopped dill, lemon zest and mint (if adding)
I hope you enjoy :)

If you like this recipe you can check out my blog on

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    9 Discussions


    Question 1 year ago

    What is "1 tbs leaves" meant to be?

    finally saved a chicken carcass from a roast, as well as some extra meat
    rainy weather here now..perfect to try this soup :D

    is the lemon absolutely necessary? i';m not a huge fan of lemon in things like this, aside from that i am hugely tempted to make this the next time i have a roast chicken


    7 years ago on Introduction

    SOUNDS SO DELICIOUS... I made some last week as the temperature drops here in the northeast, soup is always a welcomed treat..I will be trying this out soon

    i think its great that you added the stock recipe, i have always wanted to make proper stock, well done!