Fresh Chicken Noodle Soup

Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 6 people


  • 1 pound boneless skinless chicken breasts sliced into tenders
  • 4 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 sea salt
  • 3/4 teaspoon freshly ground black pepper
  • 3 large carrots diced
  • 3 stalks celery diced
  • 1 large onion diced
  • 8 cloves garlic minced
  • 1 bay leaf
  • 4 cups water
  • 1 32-ounce can low sodium chicken broth
  • 2 cups egg noodles
  • 1 large lemon juiced
  • 1/4 cup chopped fresh dill


  • Preheat oven to 375 degrees.
  • Place chicken tenders in a large baking dish lined with parchment paper.
  • Drizzle with 2 tablespoons of oil and sprinkle with spices (garlic powder through pepper).
  • Place in the oven and bake for 25 minutes, flipping the chicken at the halfway point.
  • Pull into small chunks and set aside.
  • Heat remaining 2 tablespoons oil in a large pan over medium heat. Add carrots, celery, and onion.
  • Cook for 9 minutes. Add garlic and sea salt to taste 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 15 minutes.
  • Stir in cooked chicken, dill, and lemon juice. Serve immediately.


SERVING SUGGESTION: Whole grain rolls with butter and a big salad (lettuce -not iceberg-, salad veggies, and salad dressing).
VEGETARIAN: Use canned white beans instead of chicken breasts and vegetable broth instead of chicken broth.
GLUTEN FREE: Make sure chicken broth and egg noodles are gluten-free.
NUTRITION: 391 Calories; 16g Fat (37.0% calories from fat); 34g Protein; 28g Carbohydrate; 4g Dietary Fiber; 84mg Cholesterol; 647mg Sodium. Exchanges: 1 Grain (Starch); 4 Lean Meat; 2 Vegetable; 0 Fruit; 2 1/2 Fat.
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