The Best Chicken Noodle Soup

Name: The Best Chicken Noodle Soup
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 8 bowls
Ingredients: 1 pound skinless, boneless chicken breast tenders; 2 tablespoons olive oil; 1 teaspoon garlic powder; 1 teaspoon ground cumin; 1/2 teaspoon chili powder; 1/2 teaspoon cayenne pepper; 1/2 teaspoon dried oregano; 3/4 teaspoon salt; 3/4 teaspoon ground black pepper; 3 tablespoons olive oil; 3 large carrots, peeled and diced; 3 stalks celery, diced; 1 very large onion, finely diced; 8 cloves garlic, minced; big pinch of salt; 32 ounces of chicken stock (or chicken bone broth); 4 cups water; 1 bay leaf; 2 cups noodles of your choice (I suggest using a smaller noodle like elbows or egg noodles); Juice of 1 lemon, plus more for serving; 1/4 cup to 1/2 cup fresh dill, chopped

User Reviews

4.9

156 reviews

Excellent

Prep Time
30 mins
Cook Time
1 hr
Total Time
1 hr 30 mins
Servings
8 bowls
Course
Dinner
Cuisine
International

The Best Chicken Noodle Soup

Iris Warren

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This classic chicken noodle soup recipe is the best comfort food when you’re feeling sick! Loaded with tender chicken, egg noodles, onions, carrots, and celery. But it's fresh lemon juice and dill that me this soup is stand out from the rest! See my tips for freezing the soup below.

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Ingredients

Servings

For the chicken:

1 pound skinless, boneless chicken breast tenders
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon cayenne pepper
1/2 teaspoon dried oregano
3/4 teaspoon salt
3/4 teaspoon ground black pepper

For the soup:

3 tablespoons olive oil
3 large carrots, peeled and diced
3 stalks celery, diced
1 very large onion, finely diced
8 cloves garlic, minced
big pinch of salt
32 ounces of chicken stock (or chicken bone broth)
4 cups water
1 bay leaf
2 cups noodles of your choice (I suggest using a smaller noodle like elbows or egg noodles)
Juice of 1 lemon, plus more for serving
1/4 cup to 1/2 cup fresh dill, chopped

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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. Note: If you're not eating the whole pot of soup in one sitting, cook your noodles separately, then add them as needed.
Stir in cooked chicken, dill, and lemon juice. Taste soup to adjust seasonings, then serve at once.