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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.
This is totally fabulous. I love the fresh herbs and flavors!
I LOVE the dill at the end! Fresh herbs just make everything better.
Oh my gosh! I put dill in my chicken noodle soup too! It makes it so much better. I love chicken noodle soup. Yours looks beautiful.
Who doesn’t love chicken noodle soup? Looks beyond comforting for this cold day. I’ll take a bowl please! 🙂
omg this soup looks SO incredible and hearty and waaaarm!
This really does look like THE perfect chicken noodle soup. Beautiful Ashley!
I love dill! I always have it in my chicken soup! This recipe looks perfect.
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!
Oh my, this looks so healthy and flavorful. You can never go wrong with a chicken noodle soup and that’s a fact!
I love the spices you’ve added!! We always add a little cinnamon and lemon juice (shocker!). I want soup every minute these days!
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.
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
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!
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 ?
Parsley. Thats what I added 🙂
I did mine in the crockpot, adding the chicken after roasting, also added the roasting pan juices…. it was absolutely delicious
Sweet basil