Homemade Chicken Noodle Soup is the perfect comfort food. Packed with hearty chunks of chicken, fresh veggies and noodles, this homemade chicken noodle soup recipe AKA Flu Fighter Chicken Soup, is healthy and flavorful, helping fight off whatever ails you. Â
Homemade Chicken Noodle Soup
I like to call this recipe “flu fighter chicken soup” because it’s my go-to when anyone in my family has a cold or flu. I know it’s easy to open a can of chicken noodle soup, but the extra time spent on this homemade chicken noodle soup recipe is totally worth it! Every bite has big chunks of real chicken and vegetables…you can taste the freshness!
The tradition of serving chicken soup for cold and flu goes back generations in my family. My mom served me chicken noodle soup when I was under the weather as a kid, and now I make a big batch of flu fighter chicken soup as soon as my husband or daughter get the sniffles.
Does chicken noodle soup help a cold?
Probably not. But when you’re under the weather, this chicken noodle soup for colds recipe feels like a big blanket, warm and cozy. I actually crave it when I’m sick… and even when I’m not!
Luckily, I have the recipe here for my husband to refer to when I’m not feeling my best— It’s so easy that even he can make it! During cold and flu season, this chicken noodle soup recipe can be doubled or tripled and frozen, so it’s available as soon as you need it!
Chicken Noodle Soup Recipe
Chicken Noodle Soup Ingredients:
For the Chicken:
- 1 pound boneless, skinless chicken tenderloins
- 2 tablespoons olive oil
Spice Mixture:
- 1 teaspoon garlic powder
- ½ teaspoon ground cumin
- ½ teaspoon onion powder
- ½ teaspoon chili powder
- ¼ teaspoon cayenne pepper
- ½ teaspoon salt
For the Soup:
- 2 tablespoons olive oil
- 3 carrots, peeled and diced
- 3 stalks celery, diced
- 1 onion, diced
- 8 cloves garlic, minced
- 32 oz chicken stock
- 4 cups water
- 1 bay leaf
- 1 ½ cups elbow macaroni noodles
- Juice of 1 lemon
- 1/3 cup fresh dill, stems removed and chopped small
How to Make Chicken Noodle Soup
1. Combine spices for the spice mixture in a small bowl. Sprinkle evenly on both sides of chicken.
2. Heat oil in a cast iron skillet on medium-high heat. Add chicken and brown both sides, cooking until chicken is cooked through and juices run clear. Allow chicken to rest for 2-3 minutes before chopping into bite-sized pieces. Set aside.
3. While chicken is cooking, start the soup by heating a large stock pot on medium heat. Add oil.
4. Add carrots, celery, and onion to the stock pot – and stir to coat with oil. Cook for 8 minutes, stirring occasionally.
5. Add garlic and cook for 1 minute before adding salt, chicken stock, water, and a bay leaf.
6. Adjust heat to high and bring soup to a boil. Once boiling, adjust heat to a medium-low temperature and let simmer for 8 minutes before adding noodles. Taste broth and add salt if needed. Continue cooking according to noodle package directions to get an idea of doneness. Once pasta is al dente, squeeze the juice of 1 lemon into the soup. Stir in chicken and fresh dill. Serve.
- Ingredients:
- 1 pound boneless skinless chicken tenderloins
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- ½ teaspoon ground cumin
- ½ teaspoon onion powder
- ½ teaspoon chili powder
- ¼ teaspoon cayenne pepper
- ½ teaspoon salt
- 2 tablespoons olive oil
- 3 carrots peeled and diced
- 3 stalks celery diced
- 1 onion diced
- 8 cloves garlic minced
- 32 oz chicken stock
- 4 cups water
- 1 bay leaf
- 1 ½ cups elbow macaroni noodles
- Juice of 1 lemon
- 1/3 cup fresh dill stems removed and chopped small
-
Combine spices for the spice mixture in a small bowl. Sprinkle evenly on both sides of chicken.
-
Heat oil in a cast iron skillet on medium-high heat. Add chicken and brown both sides, cooking until chicken is cooked through and juices run clear. Allow chicken to rest for 2-3 minutes before chopping into bite sized pieces. Set aside.
-
While chicken is cooking, start the soup by heating a large stock pot on medium heat. Add oil.
-
Add carrots, celery and onion to the stock pot – and stir to coat with oil. Cook for 8 minutes, stirring occasionally.
-
Add garlic and cook for 1 minute before adding salt, chicken stock, water and a bay leaf.
-
Adjust heat to high and bring soup to a boil. Once boiling, adjust heat to a medium-low temperature and simmer soup for 8 minutes before adding noodles. Taste broth and add salt if needed. Continue cooking according to noodle package directions to get an idea of doneness. Once pasta is al dente, squeeze the juice of 1 lemon into the soup. Stir in chicken and fresh dill. Serve.
Pin this recipe:
Other Soup Recipes You Might Like:
- Panera Broccoli Cheddar Soup (Copycat Recipe)
- Tom Yum Soup
- Egg Drop Soup
- Vegetarian Potato Kale Soup (Instant Pot)
- Taco Soup Crockpot
