Description
This gentle, nourishing chicken noodle soup is a modern, health-forward take on a timeless classic. Featuring spice-rubbed chicken breast, vibrant carrots, crisp celery, and a bright, aromatic finish of fresh lemon juice and dill, this soup is designed to restore your spirit and provide comforting nutrition. It’s a clean, flavorful, and soul-satisfying meal that is simple to prepare for any weeknight.
Ingredients
1 pound skinless, boneless 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 or bone broth
4 cups water
8 ounces egg noodles
1 tablespoon fresh lemon juice
1/4 cup fresh dill, chopped
Instructions
In a bowl, toss the chicken tenders with 2 tablespoons olive oil and the spice blend (garlic powder, cumin, chili powder, cayenne, oregano, salt, and pepper).
Heat a large pot over medium-high heat and sear the chicken tenders until cooked through, then remove and shred into bite-sized pieces; set aside.
In the same pot, add 3 tablespoons of olive oil, followed by the carrots, celery, and onion.
Sauté the vegetables until softened, then add the minced garlic and cook for another minute until fragrant.
Pour in the chicken stock and water, bring to a gentle boil, then reduce heat and simmer for 15 minutes.
Add the egg noodles and cook according to package instructions until al dente.
Stir the shredded chicken, fresh lemon juice, and chopped fresh dill into the pot.
Serve hot, adjusting seasoning with salt and pepper to taste.
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. You can substitute egg noodles with a gluten-free alternative if needed.
Nutrition
- Serving Size: 2 cups
- Calories: 320
- Sugar: 4g
- Sodium: 850mg
- Fat: 11g
- Saturated Fat: 2g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 75mg