The Best Chicken Noodle Soup
User Reviews
4.9
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Prep Time
30 mins
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Cook Time
1 hr
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Total Time
1 hr 30 mins
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Servings
8 bowls
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Course
Dinner
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Cuisine
International
The Best Chicken Noodle Soup
Description
The Best Chicken Noodle Soup begins with baking chicken tenders coated in olive oil and spices including garlic powder, cumin, chili powder, cayenne, oregano, salt, and pepper. The chicken is shredded after roasting, adding a well-seasoned protein component. Simultaneously, carrots, celery, and onion are softened in olive oil along with garlic and salt to form the flavor base. A bay leaf, chicken stock, and water combine to create the broth, which is brought to a boil before adding small noodles to cook just until tender.
Finishing the soup with fresh dill and lemon juice introduces herbal and acidic notes that brighten the savory broth. This soup can be served immediately and is flexible for cooking noodles separately if storing leftovers to maintain 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
- 32 ounces chicken stock or chicken bone broth
- 4 cups water
- 1 bay leaf
- 2 cups noodles of your choice (suggest smaller noodles like elbows or egg noodles
- 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. 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.
User Reviews
Overall Rating
4.9
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