Lemon Dill Chicken Noodle Soup

Pressure-Cooker Lemon-Dill Chicken Noodle Soup
Photo: Christopher Testani
Hands On Time:
10 mins
Total Time:
50 mins
6 serves


  • 1 large onion, cut into wedges

  • 1 pound carrots, cut into 1-inch pieces

  • 4 stalks celery, cut into 1-inch pieces

  • 1 tablespoon Worcestershire sauce

  • 1 3½- to 4-pound chicken

  • Kosher salt and black pepper

  • 4 ounces wide egg noodles

  • ¾ cup frozen peas

  • ¼ cup chopped fresh dill

  • 1 tablespoon fresh lemon juice


  1. Place the onion, carrots, celery, Worcestershire, 6 cups water, and chicken (breast-side up) in a 6- to 8- quart pressure cooker. Season with 1 teaspoon salt and ½ teaspoon pepper.

  2. Secure the lid and bring to high pressure over medium-high heat. Reduce temperature and cook over medium-low heat for about 30 minutes. Release the pressure and remove the lid. The chicken should be cooked through.

  3. Transfer the chicken to a bowl and let cool. When the chicken is cool enough to handle, shred the meat (discard the bones and skin).

  4. Meanwhile, skim any excess fat from the soup. Add 2 cups water to the pot and bring to a boil. Add the noodles and cook until tender, 4 to 6 minutes. Stir in the reserved chicken, peas, dill, and lemon juice. Simmer until warmed through, 2 to 4 minutes.

Nutrition Facts (per serving)

410 Calories
8g Fat
24g Carbs
58g Protein
Nutrition Facts
Calories 410
% Daily Value *
Total Fat 8g 10%
Cholesterol 190mg 63%
Sodium 640mg 28%
Total Carbohydrate 24g 9%
Total Sugars 6g
Protein 58g
Calcium 81mg 6%
Iron 4mg 22%

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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