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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!
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.
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
- 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. Stir in cooked chicken, dill, and lemon juice. Taste soup to adjust seasonings, then serve at once.
By far my absolute favorite chicken noodle soup recipe. I have made it for many sick friends and have been told it’s a ‘miracle cure’ for just about anything!
This was the Best chicken noodle soup I’ve ever made! Every body that tastes this soup says its amazing including my picky 6 old and husband! I always feel like a master chef when I make this for my family. Thank you so much!
Aww thank you, Michelle! I’m really happy you and your family love this soup as much as we do 🙂
My family loves this chicken noodle soup. My three year old daughter asks for this meal quite often. I add 3 lemons and usually double the spices I also love to cook my chicken in the soup pot to add an extra layer of flavor instead of using chicken stock.
I’m making your soup today..fingers crossed 🙂
ps. I’m in Argentina, Fall just arrived here and this weather and a sad friend requested a recipe like this, thank you!!
Yay! How did it turn out, Cecilia?
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.
You’re such a nice boss!!!
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!!! 🙁
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!
SO happy to hear it, Julie! I love this soup with tortellini, too 😉