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.
Stephanie says
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!!!
Marilyn Sewell says
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.
Backyardherbalist says
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
bakerbynature says
Yay! Your comment truly made my night 🙂 I love hearing this soup is loved by all – it’s my favorite!
Megan says
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!
Patty says
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?
bakerbynature says
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
Karen Murchison says
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.
bakerbynature says
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 🙂
Diana says
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!
bakerbynature says
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!
Vicki Greene says
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?
bakerbynature says
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.
Christa says
Can you tell me what brand chicken stock you prefer to use?
bakerbynature says
Hi Christa. Sure; I love using organic broth and U purchase pacific brand quite often 😉
Stephanie Craig says
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!
bakerbynature says
Hi Stephanie! Your sweet comment totally just made my day. I hope your little one is feeling better 🙂 xo