Hey there! Today’s recipe is a simple comfort food classic with a little twist.

It’s good ol’ chicken noodle soup spruced up with the bright citrus flavour of fresh lemon and the distinct flavour and fragrance of fresh dill that tastes like a combination of anise, celery, and fennel.

This combo of ingredients along with inexpensive chicken thighs, fresh vegetables (you can’t go wrong with the aromatic base of chopped carrots, onions, and celery) along with a few choice dried herbs, small pasta (I like the mini shells), and rich chicken broth (or stock) and you’ve got one tasty soup that the whole family will love.

Plus, it’s made quickly in the Instant Pot. My favourite way to make soups. I know that it’ll be summer time soon, but I love eating soups year-round. Do you?

I hope you enjoy this recipe for Instant Pot Lemon Dill Chicken Noodle Soup!

How do you make this soup?

(Full ingredient amounts and instructions in the recipe card down below).

Prepare your vegetables. Peel and chop up the carrots, onion, and celery. Mince up the garlic (not shown).

Sauté the carrots, onion, and celery along with salt and pepper for 4-5 minutes. Then stir in the minced garlic for another minute. Add in the thyme and bay leaves.

Pour in the chicken broth and water. Lay the chicken thighs flat and spread apart from one another in the pot. Spread the pasta on top in a single layer and submerged in the broth. Do not stir.

Seal and cook the soup at high pressure for 6 minutes. Let it natural release for another 5 minutes before applying a quick release.

While the soup cooks, mince the fresh dill (discard the stems and chop up the feathery fronds (leaves) only) and zest and juice a lemon.

TIP ONE: Always zest the lemon first before juicing. It’s just easier.

I like to use a microplane grater or citrus zester to remove the yellow skin (try not to zest the white pith (it’s bitter). I also use a citrus juicer to get the most out of a lemon.

After the soup is ready, remove the chicken thighs and shred them into small pieces before returning the chicken to the soup.

Stir in the lemon juice, zest, and fresh dill. Taste the soup for additional salt, pepper, lemon juice, and/or dill if needed. Enjoy!

TIP TWO: Adding the fresh lemon and dill at the end gives the soup a more intense citrus and dill flavour and aroma. In particular, fresh dill loses its potency when cooked.

Love easy Instant Pot soup recipes? Take a look at these ones!

• Instant Pot Homemade Tomato Soup: Full of fantastic fresh tomato flavour.
• Instant Pot Beef and Cabbage Soup: The combo of savoy cabbage and ground beef is a winner!
• Instant Pot Beef Barley and Mushroom Soup: My personal fav. This soup is rich in umami flavours!
• Instant Pot Hearty Vegetable and Brown Rice Soup: One of the most popular recipes on the blog.

This Instant Pot chicken soup is:

• Comforting and delicious: Tasty tender chicken, mini pasta shells, and veggies all in a bright and zingy lemon-dill chicken broth that’s just so filling and satisfying.
• Great to have as meal or as a starter: Serve the soup with a side of crusty bread for dipping.
• Easy to make: The steps are uncomplicated. Simply prepare the ingredients and cook in the Instant Pot using two basic functions: “sauté” and “manual” (high) pressure.
• Plentiful: It makes 8 cups of yumminess. Perfect to feed the whole family or have as leftovers for the next day.
• Quick to clean-up: Most of cooking is done in the Instant Pot so clean-up is a breeze.

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