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Our Favorite Chicken Noodle Soup.
5 from 12 votes

Our Favorite Chicken Noodle Soup.

Our Favorite Chicken Noodle Soup features seasoned baked chicken breast tenders combined with a broth filled with sautéed carrots, celery, onion, garlic, and noodles. The soup is brightened with lemon juice and fresh dill, resulting in a comforting, savory dish with tender pieces of chicken, al dente noodles, and fresh herb notes. It’s both filling and flavorful, suitable for a wholesome meal.

Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
Servings: 6 bowls
Course: Others

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

    Cup of Yum
  1. 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.
  2. While the chicken is roasting, prepare the soup.
  3. 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.