Our Favorite Chicken Noodle Soup.
User Reviews
5
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Prep Time
15 mins
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Cook Time
45 mins
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Total Time
1 hr
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Servings
6 bowls
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Course
Others
Our Favorite Chicken Noodle Soup.
Description
This chicken noodle soup begins with baking chicken breast tenders seasoned with a blend of garlic powder, cumin, chili powder, cayenne pepper, oregano, salt, and pepper. Baking allows the chicken to develop flavor while staying tender. Meanwhile, a soup base is prepared by sautéing diced carrots, celery, onion, and garlic in olive oil. The vegetables soften and release sweetness before adding chicken stock, water, and a bay leaf to form the broth.
Once the broth boils, noodles are simmered directly in it until al dente, absorbing the broth’s flavor. Afterward, shredded chicken, chopped fresh dill, and lemon juice are stirred in, lending brightness and herbal freshness to the soup. The balanced seasoning creates a rich yet lively flavor profile.
This soup works well as a nourishing main dish or a starter. The lemon and dill provide a fresh lift ideal for cooler weather. Adjusting the noodles to cook separately is suggested if storing leftovers longer to prevent sogginess and preserve texture.
Ingredients
For the chicken:
- 1 pound chicken breast tenders skinless, boneless
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon cumin ground
- 1/2 teaspoon chili powder
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon oregano dried
- 3/4 teaspoon salt
- 3/4 teaspoon black pepper ground
For the soup:
- 3 tablespoons olive oil
- 3 carrot large, peeled and diced
- 3 celery stalks, diced
- 1 onion very large, finely diced
- 8 cloves garlic minced
- salt big pinch
- chicken stock 32 oz container
- 4 cups water
- 1 bay leaf
- 2 cups noodles of your choice, example used: gluten free elbows
- lemon juice juice of 1 lemon plus more for serving
- 1/4 cup fresh dill up to 1/2 cup, chopped
Instructions
- Preheat oven to 375 degrees (F). Place chicken tenders in a large baking dish lined with parchment paper. Drizzle with 2 tablespoons of oil and sprinkle with spices. Place in the oven and bake for 25 minutes, flipping the chicken at the half way point. Once cooked, pull into small chunks using two forks.
- While the chicken is roasting, prepare the soup.
- Heat olive oil in a large, heavy bottomed soup pan over a medium flame. Add carrots, celery, and onion, and cook - stirring occasionally - for 8-9 minutes. Add garlic and salt and cook for another minute before adding the bay leaf, water and chicken stock. Increase heat to high, bring soup to a boil, then reduce heat to medium-low, stir in noodles, and simmer for 10 - 15 minutes, or until the vegetables are soft and the pasta al dente. Stir in cooked chicken, dill, and lemon juice. Taste soup to adjust seasonings, then serve at once.
Notes
- For leftover storage, cook noodles separately and add to individual bowls when serving to avoid soggy noodles.
User Reviews
Overall Rating
5
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