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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.
So many great things to say about this recipe! First of all, this was my very first attempt ever at homemade soup (it made me look fabulous!) Secondly, I decided to make this for my husband because he came down with a terrible case of the flu (this man NEVER gets sick) and couldn’t really bring himself to eat much of anything. I can almost say he devoured this soup! Oh yes, I didn’t mention that he doesn’t even LIKE any kind of soup! He was feeling much better within the next 2 days I think and he even said he thinks the soup helped! Of course I tried it and loved it also! I added some (canned ) spinach as well and actually used Garden Rotini noodles and it came out great! (They did get a little soggy but I didn’t mind that.) The only thing is I may have used too much chicken but I didn’t have much broth after the first bowl or 2 was served, maybe the chicken and noodles soaked it all up? But I added a little water and maybe next time I’ll use more stock. Thank you so much! This recipe was a hit in so many ways!! Delicious !!!
Hi Beixpaula! I am honored that you chose my recipe to cook for your first time – thank you so much. I hope your husband is feeling much better by now 🙂 As far as your question goes, did you cook the noodles in the broth? If so, it is likely they soaked up a lot of the broth. I don’t mind this as I like a chunky soup, but you can always add an extra cup or two of chicken broth next time if you’d like a less hearty soup. xoxo
Just made this soup for the first time and used parsnip instead of celery (only thing on hand) and it was amazing! Thanks so much for putting your wonderful recipe online!
How do you roast the chicken? and for how long?
Is it two cups dry measured out or 2 cups by the ounces weight on the bag?
I just measure 2 cups dry.
I have caught a nasty cold from being so busy and not giving my body the rest it needed. All I want when I’m not feeling well is chicken noodle soup. I’m going to make this today- seems easy enough even though I’m sick! I can’t wait to try it!
I hope you love the soup and start feeling better asap, Sara! Enjoy 🙂
I’ve been looking for a good, not-bland, chicken noodle sup for a while and came across this one on Pinterest a few weeks ago. It was amazing and so delicious! The garlic and spices from the chicken really gave it a deep flavor. Definitely one of my favorite Pinterest finds!
Can you substitute rotisserie chicken ?
Hi David. While I’ve never tried I think it would work just fine.
I absolutely love this soup. The only downside is that it’s a bit too spicy for my 19 month old. I was looking for a soup for her.
This is our go-to for colds and the flu. It is the ultimate comfort food for when you’re feeling down and out. You can easily eat it all week long and not get sick of it. It has such wonderful flavor!
So yummy. I love the spiciness!
Can you freeze this?