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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.
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!
Hi Irene! Awww, I hope your partner feels better soon. Lucky for them they have you to make them soup 🙂 I am beyond thrilled to hear it was a hit! xo
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!
Hi Irene! Yay! Thank you so much 🙂 Welcome! xo
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.
RIGHT??? I was just complaining about that and then read your comment lol
I’m making it RIGHT now! So excited. Just not sure when to add in the 4 cups of water???
Hi Kristin! So exciting!!! You add it along with the chicken stock and bay leaf 🙂
Oh, perfect for this fall/winter weather! 🙂
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.
This chicken soup looks so delectable! I’m seriously in love!
I make all my soups with fresh parsley or dill. And I like the spices addition. Never seen that before. Pinned! Again, like clean food.;)
Awwww, I love those weekends! They’re the best. 🙂 And with this chicken soup, too? Perfection. Pinning!
I can never say no to a bowl of chicken noodle soup and this one looks fabulous!
I love this preparation!