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The Best Chicken Noodle Soup
4.9 from 156 votes

The Best Chicken Noodle Soup

This chicken noodle soup features tender baked chicken breast seasoned with a blend of cumin, garlic, and chili spices combined in a broth filled with sautéed carrots, celery, onion, garlic, and small noodles. The addition of fresh dill and lemon juice adds brightness to the warm, flavorful broth, creating a comforting and savory soup suited for cool days or when needing a nourishing meal.

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

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

    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.
  4. Add garlic and salt and cook for another minute before adding the bay leaf, water and chicken stock.
  5. 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.
  6. Stir in cooked chicken, dill, and lemon juice. Taste soup to adjust seasonings, then serve at once.