Chicken Noodle Soup Recipe

Name: Chicken Noodle Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb skinless boneless chicken breast tenders; 4 tablespoons olive oil; 1 teaspoon garlic powder; 1 teaspoon ground cumin; ½ teaspoon chili powder; ½ teaspoon cayenne pepper; ½ teaspoon dried oregano; ¾ teaspoon salt; ¾ teaspoon ground black pepper; 3 large carrots, peeled and diced; 3 stalks celery, diced; 1 very large onion, finely diced; 8 garlic cloves, minced; 1 big pinch salt; 32 ounces chicken stock; 4 cups water; 1 bay leaf; 2 cups noodles, of your choice I used gluten free elbows; 1 lemon, juice of, plus more for serving; 1/2 cup fresh dill, chopped

Servings: persons

1 lb skinless boneless chicken breast tenders
4 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon ground cumin
½ teaspoon chili powder
½ teaspoon cayenne pepper
½ teaspoon dried oregano
¾ teaspoon salt
¾ teaspoon ground black pepper
3 large carrots, peeled and diced
3 stalks celery, diced
1 very large onion, finely diced
8 garlic cloves, minced
1 big pinch salt
32 ounces chicken stock
4 cups water
1 bay leaf
2 cups noodles, of your choice I used gluten free elbows
1 lemon, juice of, plus more for serving
1/2 cup fresh dill, chopped

1
Preheat oven to 375 degrees (F).
2
Place chicken tenders in a large baking dish lined with parchment paper.
3
Drizzle with 2 tablespoons of oil and sprinkle with spices.
4
Place in the oven and bake for 25 minutes, flipping the chicken at the half way point.
5
Once cooked, pull into small chunks using two forks.
6
While the chicken is roasting, make the soup.
7
Heat remaining oil in a large, heavy bottomed soup pan over a medium flame.
8
Add carrots, celery, and onion, and cook stirring occasionally for 8-9 minutes.
9
Add garlic and salt and cook for another minute before adding the bay leaf, water and chicken stock.
10
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.
11
Stir in cooked chicken, dill, and lemon juice.
12
Taste soup to adjust seasonings, then serve at once.

1506

kcal

Calories

Fat

171

Carbs

135

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1 lb skinless boneless chicken breast tenders, 4 tablespoons olive oil, 1 teaspoon garlic powder, 1 teaspoon ground cumin, and more.

Yes, Chicken Noodle Soup falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Noodle Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions