Chicken Soup With Dill

When cold season rolls around, it’s always a good idea to be prepared with a good chicken soup recipe.

Chick Soup with Dill

This recipe has been in my binder for over a year. And when someone gets sick in our home, this recipe comes out of hiding and goes into effect immediately, as part of our sick protocol.

Even when sickness is not upon us, this is always a nice, tastey soup to enjoy on a crisp and chilly evening.

I appreciate the noodle-less version of the soup, and it holds up just fine without them. The combination of ginger, lemon, homemade chicken stock, and dill really rounds out the flavors, while jump-starting our bodies to handle the pressures of internal foreign invaders.

Anyone who knows me well enough in the kitchen knows full well that when it comes to chicken in dishes like this, I loves me some shredded chicken. Especially in a chicken soup, it just screams homemade-ness!

For a fun presentation that will definitely cheer up loved ones who have the sniffles, try serving this soup in individual bread bowls.

Lynne’s Notes:

  • The lemon and ginger in the soup really gives it a distinct flavor quality, next to the dill (which is nicely balanced with these others flavors). They can be upped or lessened to your own personal liking, and are also good choices to consume when one is sick, for their amazing medicinal properties. I usually will make the soup as is, and then add more lemon to my bowl because I love sour soup. To each his own…
  • Here’s a tip, for cooking with ginger: Whenever you buy it fresh, store some in the freezer. Cut ginger root into 1″ knobs, place into a freezer bag, squeeze out any excess air, and freeze. When a recipe calls for fresh ginger, simply take a knob or two from your freezer. Cup the ginger knob in one hand and with the thumb of your other hand, use a spoon to scrape off the skin of the ginger. Add as directed to your recipe. You’re welcome.
  • I always make a double batch of this because, when one person gets sick, chances are so will another – and this soup will go rather quickly. In the event that there are leftovers and you don’t want to push this to a repeat the next day, this makes a great freezer meal for a later date! Pack it away in a freezer bag or container, and save it for a warm meal when you or someone you care about isn’t feeling well.

Family Verdict:

My family loves this soup. They’re always going back for seconds, and slurping up all the yummy goodness.


Make as much as you can, eat as much as you want, and slurp away!

Chicekn Soup With Dill in White Bowl

The Best Chicken Soup with Dill |
Chicken Soup with Dill
Votes: 3
Rating: 4
Rate this recipe!
Print Recipe
6 servings
6 servings
The Best Chicken Soup with Dill |
Chicken Soup with Dill
Votes: 3
Rating: 4
Rate this recipe!
Print Recipe
6 servings
6 servings
  • 64 ounces low sodium chicken broth
  • 1 small onion diced
  • 5 cloves garlic finely chopped or pressed
  • 2" knob of ginger finely grated
  • 2 medium carrots peeled and cubed
  • 2 large stalks celery trimmed and cubed
  • 2 chicken breasts boiled and shredded
  • 3 tablespoons fresh dill chopped
  • 3 tablespoons fresh lemon juice or to taste
  • Salt and freshly ground black pepper to taste
Servings: servings
  1. Using a large soup pot or Dutch oven, bring the chicken stock to a boil over medium-high heat.
  2. Once boiling, add the onion, garlic, ginger, carrot, and celery, and lower heat down to medium. Cook uncovered until the vegetables are tender, about 15-20 minutes.
  3. Add the cooked chicken to the soup and simmer until warmed through, about 2 minutes.
  4. Stir in the fresh dill and lemon juice. Season with salt and pepper. Adjust lemon juice to taste, starting with 2 tablespoons.

Need more soup for the soul? Try some more of our favorite chicken recipes:


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About Lynne Jaques

Lynne is a stay-at-home mother of two boys. As a former US military officer and the spouse of an active duty US military member, Lynne enjoys traveling the world (although not the moving part!) and finding new cuisine and methods of preparing food. She also has the habit of using parenthesis way too much!

32 thoughts on “Chicken Soup With Dill”

  1. I have made chicken soup before but have never even thought of adding dill to it. I bet it gives it great flavor. I am wondering if I would need to change anything if I wanted to add noodles into it. Thanks.

  2. Interesting recipe, I always associate dill with salmon and other fish. Never tried it with chicken, will let you know how I get along with this one.

  3. In my part of world, its chilly and this dish i believe would work its magic on me, coffee re-runs aren’t doing me a huge favor, heat from my body is being depleted at a very high rate and its not a laughing matter…am putting this recipe on my to do list in the kitchen tomorrow {my, the errands that await me}…i ‘ll give my verdict afterwards :)…this is a lifesaver indeed.

  4. I have yet to use dill as a seasoning in my dishes, especially a soup. The ginger in the recipe is awesome to include for a cold or cough because it clears congestion.

  5. Yum. This chicken soup looks absolutely delicious. I like that it also looks to be a light soup, not heavy as so many soups are. I am trying to find Paleo recipes that sound simple to make and this one seems to fit the bill.

  6. I love the fact that it’s nice and light, yet hearty at the same time. I think I’ll try this one out the first chill day we have in fall.

  7. I haven’t tried the noodle-less chicken soup, but I agree that its a comfort food especially when unwell, it’s soothing! This soup wouldn’t definitely taste right without fresh dill. Thanks for sharing this scrumptious recipe!

  8. I have been feeling under the weather this week so I’m going to try this recipe out. Chicken soup makes me feel a little bit better when I’m sick. I’ve never tried adding the herbs and lemon and ginger before. I can’t wait to try it because it sounds very tasty 🙂

  9. Dill is one of my favourite flavours, but I’ve never tried it with chicken… looking forward to giving that a go.

    And thanks also for the tip about the ginger. I knew it could be frozen but thought it had to be prepared first, not just peeled from frozen like that. Anything that saves a bit of time in the kitchen is welcome with me!

  10. I’ve never thought about making a noodle-less chicken soup before. I’m not sure if I would like it. It wouldn’t seem like it would fill me up. This recipe looks really good though, so I might have to try it. I’ve never thought about adding dill though. That is something new to me. I bet it gives a good flavor. I’ll be adding this to my recipes to try.

  11. When I first looked at the picture I thought this was going to be a variation of matzo ball soup, but it is SOO much better. I absolutely love ginger and any soup that combines ginger, with lemon and dill is going to be a winner. I think my favorite part of this recipe is that there are no noodles or potatoes. Sometimes I just want a soup with little to no carbs.

  12. I think it’s important to use fresh chicken (preferably free-range) so that enough flavor is imparted to the soup, but the meat itself also does not become tasteless in the process.

    Personally I tend to use macaroni instead of potatoes, I think it goes better with the soup! Alongside a small stalk of coriander for garnishing and a little extra flavor.

  13. I love chicken soup. I especially love making it when I’m vacationing in the mountains. It’s feel so wonderful to eat it in front of a fire on a chilly, pine-scented day.

    Anyway, I’ve never tried cooking it with ginger and dill. This is a very interesting choice. Exotic. I like!!!

  14. As others have said here, the dill makes for an interesting ingredient, makes me wonder what it would taste like as I don’t think I’ve ever had a chicken recipe with dill in it.
    What I like about this recipe are the large pieces of chicken in it. Sometimes I feel like I could eat chicken 7 might as week. That being said, this would be a light recipe to fix, light but still delivering the chicken that I tend to crave. Can’t wait to try this recipe.

  15. I love dill so much but I am never sure how to incorporate it in my meals because I don’t want to ruin it by not having the flavors go together but I must say that this recipe sounds delicious. I love trying new recipes and all the ones you have on your blog sound excellent!

  16. Ahhh, you can never go wrong with chicken soup! I’m fascinated by the dill in this one too. I’ll give it a try, but I’ll definitely be passing it onto my brother too! He has finals right now, and he’s obsessed with all things super-herb-y (an obsession I never caught onto). He’ll surely love this as a midnight snack. 🙂

  17. There is nothing like homemade chicken soup, is there. I generally put noodles in mine but find they don’t freeze well. Like you, when I make the soup, I make a huge batch. I have never thought of putting dill in chicken soup but I must say, your photo has my mouth watering. I will definitely be trying this next time around and will also leave out the noodles 🙂

  18. I’ve made chicken soup many times, but this is the first time I’ve seen lemon and ginger in a soup. Very creative idea.

  19. Wow, such a quick recipe. The others I have seen involve hours of simmering. This is a great idea for a midweek meal, especially whilst it’s still cold outside. Of course, any leftovers can always be frozen too, so this would be an excellent meal to batch-cook.

  20. When I’m sick, I alternate between chicken soup and hot and sour soup, and it sounds as if I need to add this one in for some variety. I like the idea of combining the ginger and lemon, and I’ve never really used dill, so this will give me an excuse to buy some, and start using it regularly. This sounds incredibly easy and healthful, so I’m definitely going to try it.

  21. I agree with this chicken soup is great anytime, especially when you are not feeling too well. The goodness of this soup helps to get rid of all those horrible bugs and makes you feel better in no time. Chicken soup, just the way our grandmothers made it.

  22. I’ll have to save this recipe for when chilly weather rolls back around. Or the next time I catch a cold, haha. Wish I’d seen it the last time I was ill! It includes all the ingredients I like to use when I feel under the weather, so it’s perfect for that.

  23. What a great idea! I have never used lemon, ginger or dill in my chicken soup before…but I am excited to try it. And I so agree which the other commenters–nothing feels better for a scratchy throat and stuffy head than chicken soup! When I was in college, a group of profs and students were doing research to find out what Grandmas already knew; chicken soup does have actual nutrients in it to bring quicker healing to colds!

  24. A big fan of soup, this recipe sounds amazing! The flavors of dill and lemon are awesome in general, I can only imagine how well they go together in this soup. I will be making this today!

  25. Chicken soup is my favorite dish during the winter. It is so comforting on a cold evening. I also love it because compared to a lot of other soups it is relatively healthy. One of the things I’ve done recently is throw a handful of spinach and ragotta balls in 30 mins before it is done. It adds such flavor.

  26. I have been looking for an interesting chicken soup recipe. I was pantry surfing and found some chicken stock, cream of chicken, and a can of carrots. This had my mind and mouth watering thinking about some good old chicken soup. I can use my lasagna noodles so they will not go to waste. I will try the lemon and dill which seems to add a flavor variation that my family will love. We are crazy about lemon because it adds a bit of freshness to any dish.

  27. This is one of those perfect recipes for winter time. My family are always ready to try any soup or chicken dish as these are usually warm and filling. Dill is a nice addition which I would never have considered. Thanks for another great recipe!

  28. This looks really cool! I thought it was some type of egg soup for some reason before I actually read the ingredients at the first time. It actually reminded me to the miso soup that I read the other day on this blog, it seems a perfect meal for winter and just rainy days in general that seems to be so common nowadays. I haven’t tried a lot of soups in my life, because they are not a common thing on my country or just on my household in general, but it’s always good to try new things, right?
    Thanks for sharing!

  29. I love soup more than most other food categories, so I was eager to try this recipe. First, I don’t like the combination of ginger and dill together. In fact, I love dill and ginger separately, but the dill in particular doesn’t seem like it belongs in this soup to me. It just seems really out of place. However, I also can’t wrap my head around a chicken soup not containing a noodle, rice, or a wonton SOMEWHERE, so this recipe was probably not destined for my recipe collection anyway.

  30. I just tried this today! My family always has these ingredients in our kitchen. But instead of fresh dill, I used the dried one. It still tasted great nonetheless. I thought of not including the grated ginger because I thought the taste would overpower the soup, but I was so wrong! I didn’t expect it to actually make the soup taste so much better.

  31. Today, the only things that I had in my fridge were chicken pieces, dill, carrots, leeks and ginger. I made a soup and from what I see now, my family absolutely loved it. I only googled later and realised that it was okay to add “dill” to my soup. I will be doing this more frequently. Warm greetings from cold Johannesburg

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