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Best Chicken Noodle Soup Recipe

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4 from 7 reviews

This hearty and flavorful chicken noodle soup features tender roasted chicken breast tenders infused with a blend of warm spices, fresh vegetables, and tender noodles simmered in a savory chicken broth. Finished with a bright splash of lemon juice and fresh dill, this comforting soup is perfect for cozy family meals or when you need a nourishing bowl to lift your spirits. The recipe balances robust seasoning with fresh herbs, delivering a satisfying and aromatic dining experience.

Ingredients

Chicken and Spices

  • 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

Soup Base

  • 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
  • 32 ounces chicken stock or chicken bone broth
  • 4 cups water
  • 1 bay leaf
  • 2 cups noodles of your choice (suggested: elbows or egg noodles)
  • Juice of 1 lemon, plus more for serving
  • 1/4 cup to 1/2 cup fresh dill, chopped

Instructions

  1. Roast the Chicken: Preheat your oven to 375°F. Place the chicken breast tenders in a large baking dish lined with parchment paper. Drizzle with 2 tablespoons of olive oil and evenly sprinkle the garlic powder, ground cumin, chili powder, cayenne pepper, dried oregano, salt, and black pepper over the chicken. Roast in the oven for 25 minutes, flipping the chicken halfway through to ensure even cooking. Once cooked through, shred the chicken into small chunks using two forks.
  2. Prepare the Soup Base: While the chicken is roasting, heat 3 tablespoons of olive oil in a large, heavy-bottomed soup pot over medium heat. Add the diced carrots, celery, and onion, and sauté for 8 to 9 minutes until the vegetables start to soften and become fragrant.
  3. Add Garlic and Seasonings: Stir in the minced garlic and a big pinch of salt, cooking for an additional minute to release the garlic's aroma without burning it.
  4. Add Liquids and Bay Leaf: Add the bay leaf, 32 ounces of chicken stock, and 4 cups of water to the pot. Increase the heat to high and bring the mixture to a boil.
  5. Cook the Noodles: Once boiling, reduce the heat to medium-low and add the noodles. Simmer the soup for 10 to 15 minutes until the vegetables are tender and the noodles are cooked al dente. If you plan to store the soup and not eat it all at once, cook the noodles separately and add them just before serving to prevent sogginess.
  6. Finish the Soup: Stir the shredded roasted chicken, chopped fresh dill, and the juice of one lemon into the soup. Taste and adjust seasonings as necessary. Serve hot with additional lemon juice if desired for a bright, fresh finish.

Notes

  • Adjust the amount of cayenne pepper based on your heat preference; reduce for milder soup or increase for more spice.
  • For gluten-free options, substitute the noodles with gluten-free pasta or spiralized vegetables.
  • To make ahead, keep noodles separate and add just before serving to maintain texture.
  • Fresh dill can be substituted with fresh parsley if preferred, though it will alter the flavor slightly.
  • Leftover soup stores well in the refrigerator for up to 4 days or can be frozen for up to 3 months.

Find it online: https://dishcooks.com/best-chicken-noodle-soup-recipe/