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.
Heather says
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. 😀
Heather says
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!!
bakerbynature says
I hope your hubby feels better soon 🙂 Thank you so much for making this recipe and taking the time to let me know you enjoyed it! It makes my day.
Gretta Culbreth says
my husband, who never tries anything new, lived this! I was so happy when he asked for seconds!
bakerbynature says
Hi Gretta! Thank you so much for letting me know 🙂 This made my night!
Holly says
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!
Holly says
Can this be made in the crockpot?
bakerbynature says
Hi Holly! I’ve never tried, so I’m not sure 😉 Please let me know if your try it. xo
Allie says
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!
bakerbynature says
Hi Allie. 2 cups cooked noodles (cooked first, then stirred in). And it makes one large pot; about 6 servings.
Kristen says
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!
bakerbynature says
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!
Loren says
I just made this soup and it was wonderful! I was wondering if you knew how’s my calories it is?
Loren says
How many*
bakerbynature says
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 🙂
Pam Whitmore says
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.
Paige says
do you cook the noodles before adding them? Or do they cook in the broth? Thanks in advance.
bec says
Does this soup freeze well?
bakerbynature says
Hi Bec. If you plan on freezing it I recommend making it sans the noodles (they get mushy so easily), freezing it, then making the noodles right before serving.