Weeknight Chicken Noodle Soup

  • Yield: 8-10 bowls 1x


A quick weeknight Chicken Noodle Soup recipe loaded with flavor!


  • 1 lb boneless, skinless chicken breasts
  • 4 tablespoons olive oil, divided
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon sweet paprika
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 4 large carrots, cut into half moons
  • 34 stalks celery, cut into large dice
  • 1 large white or yellow onion, diced
  • 5 cloves garlic, minced
  • 64 oz chicken stock
  • 1 bay leaf
  • 8 oz your favorite noodle (I always go for the curly ones!)
  • juice of 1 lemon
  • 3 tablespoons fresh dill
  • salt and pepper


  1. Preheat oven to 375F degrees.
  2. Place chicken breasts in a shallow baking dish. Drizzle with 2 tablespoons of olive oil and garlic powder, onion powder, ground cumin, sweet paprika, oregano, salt and pepper. Roast in a preheated oven for 30 minutes or until chicken is cooked through. Remove from oven and shred with two forks.
  3. While the chicken is cooking, heat remaining 2 tablespoons of olive oil in a large stock pot. Add carrots, celery and onion and cook over medium-low heat for 10 minutes until veggies are soft and onion is translucent. Add garlic and cook 1-2 minutes more.
  4. Add chicken stock and bay leaf and bring to a boil. Add noodles and cook 8 minutes. Add reserved, shredded chicken and cook 5 minutes more until noodles are fully cooked and chicken is heated through. Add lemon juice, fresh dill and season to taste with salt and pepper.
  5. Serve warm with lots of crusty bread or saltine crackers to soak up the liquid!


If you live at high altitude, you might need to add a cup or cup and a half of water in addition to the stock.