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One-Pot Lemon Dill Chicken Soup

By PanPotPlates Editorial TeamPublished Apr 21, 2026 | Updated Oct 3, 2026
American-Inspired 35 mins onepotquickeasylightlowcarbcomfortfoodweeknight

Chicken pieces simmer with carrots and celery in broth. Lemon zest, juice and dill finish this brothy one-pot soup; add the red pepper flakes only if you want their heat.

One-Pot Lemon Dill Chicken Soup
Prep 10 min
Cook 25 min
Total 35 min
Servings 6
Difficulty easy
Cuisine American-Inspired

Recipe Details

Prep10 min
Cook25 min
Total35 min
Servings6
Difficultyeasy
CuisineAmerican-Inspired
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Ingredients

Servings 6
  • 1 tablespoon olive oil
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 4 large carrots, peeled and sliced
  • 3 celery stalks, sliced
  • 6 cups low-sodium chicken broth
  • 1 pound boneless, skinless chicken breasts, cut into bite-size pieces
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried dill or 2 tablespoons fresh dill, chopped
  • 1 large lemon, zested and juiced
  • 1/4 teaspoon red pepper flakes, optional, for mild heat
  • Fresh dill sprigs for garnish
Ingredients for One-Pot Lemon Dill Chicken Soup
Ingredients for One-Pot Lemon Dill Chicken Soup

Instructions

  1. Heat olive oil in a large pot over medium heat.
  2. Add chopped onion and cook until translucent, about 3-4 minutes.
  3. Stir in minced garlic and cook for 30 seconds until fragrant.
  4. Add sliced carrots and celery; cook for 3-4 minutes to slightly soften.
  5. Pour in chicken broth and bring to a gentle boil.
  6. Add chicken pieces, salt, pepper, and dill to the pot.
  7. Reduce heat to medium-low and simmer uncovered for 15 minutes, or until chicken is cooked through and vegetables are tender.
  8. Stir in lemon zest and lemon juice; taste and adjust seasoning if needed.
  9. If using, add red pepper flakes for a touch of heat.
  10. Serve hot, garnished with fresh dill sprigs.
One-Pot Lemon Dill Chicken Soup cooking in the recommended pan or pot
One-Pot Lemon Dill Chicken Soup cooking in the recommended pan or pot

Tips

Cut the chicken into evenly sized pieces. Simmer until the chicken is cooked through and vegetables are tender, then finish with the lemon zest and juice.

Frequently Asked Questions

When is the lemon added?
Stir in the lemon zest and juice after the chicken and vegetables have simmered.
Can I leave out the red pepper flakes?
Yes. The quarter teaspoon of red pepper flakes is optional.

Storage

Refrigerate leftover chicken soup promptly in shallow covered containers and use within 4 days. Reheat in a saucepan until hot throughout, stirring to heat evenly.

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