The Best Easy Chicken Noodle Soup
This vibrant and restorative chicken noodle soup elevates a classic comfort food into a refreshing meal. By roasting chicken tenders with warm aromatics and finishing the soup with a bright squeeze of lemon and fresh dill, this recipe achieves a soulful, balanced flavor profile. It is a straightforward, wholesome dish perfect for busy weeknights, offering a perfect harmony between savory depth and herbaceous brightness that will soothe and satisfy the entire family.
- Prep Time: 15
- Cook Time: 30
- Total Time: 45
- Yield: 6 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Halal
Ingredients
1 pound boneless, skinless chicken breast tenders
2 tablespoons olive oil (for chicken)
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
3 tablespoons olive oil (for soup base)
3 large carrots, peeled and diced
3 stalks celery, diced
1 very large onion, finely diced
8 cloves garlic, minced
32 ounces chicken stock
4 cups water
1 dried bay leaf
2 cups egg noodles
Juice of 1 fresh lemon
1/4 cup fresh dill, chopped
Instructions
Preheat your oven to 400°F (200°C).
Toss chicken tenders with 2 tablespoons olive oil, garlic powder, cumin, chili powder, cayenne, oregano, salt, and pepper on a baking sheet.
Roast chicken for 15-18 minutes until cooked through, then shred or chop into bite-sized pieces.
In a large pot, heat 3 tablespoons of olive oil over medium heat.
Add carrots, celery, and onions, sautéing until softened and aromatic.
Stir in the minced garlic and cook for 1 minute until fragrant.
Pour in chicken stock and water, add the bay leaf, and bring to a simmer.
Add the noodles to the pot and cook according to package directions until tender.
Stir in the shredded chicken and remove from heat.
Stir in the fresh lemon juice and chopped dill just before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. If the noodles absorb too much broth, add a splash of water or stock when reheating. For a gluten-free option, substitute the noodles with rice or gluten-free pasta.
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 4g
- Sodium: 850mg
- Fat: 12g
- Saturated Fat: 2g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 75mg
Find it online: https://paulakitchen.com/the-best-easy-chicken-noodle-soup/