Our Favorite Chicken Noodle Soup

/// November 11th, 2013

Flu Fighter Chicken Noodle Soup - This flavorful, hearty soup is packed with healthy and ingredients and tastes so delicious you'll want it even when you're not sick!

Hello there, friends! How was your weekend? I hope it was absolutely amazing!

We spent Saturday in the city shopping and reading (ok… I was shopping; he was reading), and ended the day there with a visit to our favorite s’mac and cheese spot. Mac and cheese and beer = an awesome dinner date! Then Sunday we hibernated at home. And by hibernated, I mean we slept in, ate chocolate pancakes, and possibly drank a little too much afternoon wine causing a random dance party in the kitchen. It was so much fun! And definitely one of those weekends that made me feel extra lucky to live with and share my life with my best friend. Cheesy! But true 😉

Ohhhh! We also made this chicken noodle soup! And you guys. It is the best. Like… ever. I swear on it! It’s officially a family favorite. Yay!

Flu Fighter Chicken Noodle Soup - This flavorful, hearty soup is packed with healthy and ingredients and tastes so delicious you'll want it even when you're not sick!

The reason this soup is so extra special is definitely due to the dill mixed in at the very end. It adds a big fat punch of freshness, and well, I promise you won’t be able to stop at just one bowl! And with Winter right around the corner, that my friends, is a very good thing.

Happy Monday! I hope today is easy on you.

Our Favorite Chicken Noodle Soup.

Rating: 51

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour, 10 minutes

Yield: 6 bowls

Serving Size: 1 bowl

A delicious and hearty chicken noodle soup packed with good for you ingredients! Sure to become a new favorite!

Ingredients

  • 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
  • (1) 32 oz containers chicken stock
  • 4 cups water
  • 1 bay leaf
  • 2 cups noodles of your choice, I used gluten free elbows
  • Juice of 1 lemon, plus more for serving
  • 1/4 cup to 1/2 cup fresh dill, chopped

Instructions

  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

* You may cook the noodles in the broth (as instructed in the recipe), but if you plan to have a lot of leftovers, you may also choose to cook the noodles in a separate pot, them stir them into each bowl right before serving. This helps keep the noodles fresh and not soggy.

http://bakerbynature.com/our-favorite-chicken-noodle-soup-like-ever/



97 thoughts on “Our Favorite Chicken Noodle Soup

    1. Surene

      My husband made this today, it was very good, has a hint of hot spice which compliments the dill nicely. We did use white flour egg noodles but think that wheat noodles could handle this hearty soup. Really enjoy the balance of tart and salty in this soup.

      Reply
      1. bakerbynature Post author

        Hi Surene. I’m so happy to read you and your husband enjoyed the soup! I love egg noodles as well, but can say for a fact the soup will work great with wheat noodles, too. Both ways are delicious :) Thank you for taking the time to let me know this recipe a hit. xo

        Reply
    2. Shellie

      We loved the soup!! We are both sick and it was a perfect blend for our tastebuds! Personal suggestions would be to half the spices for the chicken as I had WAY too much to coat the chicken. As well, I would next time possibly reduce the noodles to 1 cup instead of two. Thanks again for the new recipe!

      Reply
    3. Noles

      This sounds awesome but not a fan of dill any other suggestions I really want to make it in a crock after cooking chicken would that work ?

      Reply
  1. Tieghan

    This soup looks perfect! The spices and even the color look spot on delicious! I want a bowl!
    Oh and your weekend kind of sounds awesome! Glad you enjoyed it!

    Reply
  2. Jenny @ BAKE

    That sounds like the perfect weekend! I’m going to have to arrange a mac and cheese and beer date with my OH really soon! chicken noodle soup is one of my favourite winter meals! I can’t wait to try this recipe for it.

    Reply
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  4. Anna

    I’ll have to try this one. My current favorite is one from Cooking Light which has rosemary and roasted vegetables. The roasted vegetables make it special. Yours looks like it has more spice.

    Reply
  5. Irene

    I just had to try out this soup because I looked at it over and over again. My significant other is sickly so now was the perfect timing to attempt it and my oh MY! Where has this recipe been all my life? Simply and utterly delicious. Thank you!

    Reply
      1. Irene

        This blog is one of the best (and most dangerous) things that has ever happened to me :) Looking forward to trying out some more recipes. Keep up the amazing work!

        Reply
    1. Debi W

      Finally a comment from someone who actually made the recipe… Thank you! So annoying to have to scroll through all of the praises which doesn’t give feedback desired for someone planning to make the recipe.

      Reply
  6. Pam Whitmore

    I made this soup today and wanted to let you know that it was a great hit with my husband and I. I even took some over to my daughter who is sick with the flu. It was wonderful.

    Reply
    1. bakerbynature Post author

      Hi Loren. I’m so glad you enjoyed the soup; it’s a family favorite in our home! I do not know the calorie content per bowl, but I think you could enter the ingredients into a calorie counter online and easily find out :)

      Reply
  7. Allie

    This looks amazing and perfect for this time of year! Just a few questions—do you know approximately how many servings this makes (or how many cups)? And for the two cups of noodles, is it two cups dry or cooked?

    Thanks!

    Reply
      1. Kristen

        It says “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. ”

        to me that sounds like uncooked pasta is added to the soup? are you sure its cooked?

        I am making this, it sounds amazing but this the previous commet confused me. Thanks!

        Reply
        1. bakerbynature Post author

          Hi Kristen. Whoops! You are correct. Follow the recipe as stated. However if you plan on having leftovers you may want to cook the noodles separately so they don’t gobble up all of the broth. I’m going to make a note of this in the instructions tonight :) Enjoy!

          Reply
  8. Holly

    It’s in the crockpot now! I put 4 chicken breasts (uncooked) in the bottom of the crockpot. In a small bowl, I mixed all of the spices together and then sprinkled over the chicken breasts. I then added the veggies, garlic, broth and water. Cooking on low for about 6 hours and then I’ll chop/shred the chicken. I plan to bowl the pasta separately and add the lemon juice towards the end of cooking. I’ll let you know how it turns out. Fingers crossed!

    Reply
  9. Heather

    made this tonight for my sickly husband. You’re right, one bowl isn’t enough! Amazing. I’m afraid I will be making this, a lot! Thank you so much for sharing!!

    Reply
  10. Heather

    I used 2 cups dry egg noodles, worked out just fine and the noodles cooked perfectly when added per the recipe. As a bonus, this recipe imported perfectly when I used myfitnesspal app. 248 calories per bowl. 😀

    Reply
  11. Stephanie Craig

    Made this soup this afternoon as my 2 year old daughter woke up with day 1 of a cold. This was the best chicken soup I’ve ever had!!! The entire pot is pretty much gone! I will never use another receipe again!

    Reply
  12. Vicki Greene

    I would like to make this for my family tonight. Does this soup come out spicy? My little ones do not like spice. Also, is it very garlicy tasting?

    Reply
    1. bakerbynature Post author

      Hi Vicki. The soup is not very spicy in my opinion, nor is it overly flavored by garlic. That said, feel free to cut back on some of the herbs/spices. This will of course effect the overall taste of the soup potentially resulting in a blander finished product.

      Reply
  13. Diana

    Just have to tell you this soup was a hit with all of us – 3 adults and 3 picky boys! Even my kids had seconds! It was very tasty without being salty at all. I used low sodium broth and whole wheat spiral noodles. Can’t wait to make this again! Thank you!

    Reply
    1. bakerbynature Post author

      Hi Diana. Thank you so much for taking the time to let me know :) I love hearing this soup was a hit with your picky boys! My nephews gobble it down too… and they don’t even know it’s so good for them. Winning!

      Reply
  14. Karen Murchison

    Hi,
    I just want to say that I was looking for a chicken noodle soup that was not bland for my husband. This is definitely not bland. I love the spices you added. Plus this a a very healthy chicken soup for the winter season. I make my own bone broth and have added organic peas to my soup. I also use a leak instead of an onion. Thought about adding kale too. Love this recipe. I am making it for my Bible Study group this week.

    Reply
    1. bakerbynature Post author

      Hi Karen. I am so happy to read you and your husband enjoyed the soup! My mom makes homemade bone broth and I really should give it a try soon – sounds delicious! I hope your bible study enjoys it as well :)

      Reply
  15. Patty

    This is going to sound dumb but….I cannnot stand pickles or anything that tastes like pickles. I smelled the dill while at the market and was totally turned off. How strong os the dill taste? Am I going to be thinking of pickles while I eat this soup? Have you ever made it without the dill?

    Reply
    1. bakerbynature Post author

      Hi Patty. I do not think it’s a dumb concern. The dill, to me, is a lovely herbal highlight. Not too bold, but definitely flavorful. However, you could leave it out and use parsley in its place. The flavor will be less bold, but possibly better for you, if you can’t stand dill 😉 xoxo

      Reply
  16. Megan

    This soup is so good– the flavors are just incred! It is my family’s favorite. I’ve made it five times in the last two months. Thank you so much!

    Reply
  17. Backyardherbalist

    Absolutely the best chicken noodle soup recipe I’ve ever made! The addition of lemon juice and dill make this extraordinary and I’m not even a huge fan of dill.
    A big hit with all of my children, ranging in ages along with a sicky who devoured it. Excited to have the hubby try it when he comes home!
    I did increase the garlic for an added flu fighting burst and I highly recommend it ;-D

    Reply
  18. Marilyn Sewell

    This I the 3rd time I’ve made is recipe for the chicken soup. Love this soup. Very tasty. The added lemon and dill make it so yummy for me. Good on a rainy day.

    Reply
  19. Stephanie

    First time making chicken soup that wasn’t my mother’s recipe.. Everyone absolutely loved it! I loved the heat added and the dill.. I was not really sure about adding it at first but I’m glad I did!
    Thanks for sharing the recipe!!!

    Reply
  20. Kelly

    This is our go-to for colds and the flu. It is the ultimate comfort food for when you’re feeling down and out. You can easily eat it all week long and not get sick of it. It has such wonderful flavor!

    Reply
  21. Stephaney

    I absolutely love this soup. The only downside is that it’s a bit too spicy for my 19 month old. I was looking for a soup for her.

    Reply
  22. Alanna

    I’ve been looking for a good, not-bland, chicken noodle sup for a while and came across this one on Pinterest a few weeks ago. It was amazing and so delicious! The garlic and spices from the chicken really gave it a deep flavor. Definitely one of my favorite Pinterest finds!

    Reply
  23. Sara

    I have caught a nasty cold from being so busy and not giving my body the rest it needed. All I want when I’m not feeling well is chicken noodle soup. I’m going to make this today- seems easy enough even though I’m sick! I can’t wait to try it!

    Reply
  24. Robyn L

    Just made this soup for the first time and used parsnip instead of celery (only thing on hand) and it was amazing! Thanks so much for putting your wonderful recipe online!

    Reply
  25. Beixpaula

    So many great things to say about this recipe! First of all, this was my very first attempt ever at homemade soup (it made me look fabulous!) Secondly, I decided to make this for my husband because he came down with a terrible case of the flu (this man NEVER gets sick) and couldn’t really bring himself to eat much of anything. I can almost say he devoured this soup! Oh yes, I didn’t mention that he doesn’t even LIKE any kind of soup! He was feeling much better within the next 2 days I think and he even said he thinks the soup helped! Of course I tried it and loved it also! I added some (canned ) spinach as well and actually used Garden Rotini noodles and it came out great! (They did get a little soggy but I didn’t mind that.) The only thing is I may have used too much chicken but I didn’t have much broth after the first bowl or 2 was served, maybe the chicken and noodles soaked it all up? But I added a little water and maybe next time I’ll use more stock. Thank you so much! This recipe was a hit in so many ways!! Delicious !!!

    Reply
    1. bakerbynature Post author

      Hi Beixpaula! I am honored that you chose my recipe to cook for your first time – thank you so much. I hope your husband is feeling much better by now :) As far as your question goes, did you cook the noodles in the broth? If so, it is likely they soaked up a lot of the broth. I don’t mind this as I like a chunky soup, but you can always add an extra cup or two of chicken broth next time if you’d like a less hearty soup. xoxo

      Reply
  26. Julie

    Love this soup! Wasn’t sure about the dill and lemon in a chicken noodle soup, but it works!! I’ve used egg noodles and also tortellini. Thanks for sharing the recipe. It’s one of my favorites!

    Reply
  27. Frustrustrated!

    Unfortunately, your website loads and loads and loads…. waaaay too many ads that won’t stop loading! Even leaving this comment, let alone trying to print the recipe, is laborious!! It’s been loading ads for 5 mins now, as is the prev page… I give up!!! :(

    Reply
  28. Karen

    I love this soup. I manage a small coffee shop and all of my employees are getting sick; so, I’m making a huge batch of this soup for everyone to fight off the bad-germ-jujus.

    Reply

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