bowl of chicken noodle soup with lemon and fresh dill on the side
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Flu Fighter Chicken Noodle Soup

This delicious, one pot, chicken noodle soup is the perfect meal when you're feeling under the weather!
Prep Time30 mins
Cook Time1 hr
Total Time1 hr 30 mins
Keyword: soup


For the Chicken

  • 0.5 kg boneless, skinless chicken breast
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp ground cumin
  • 1/4 tsp chili powder
  • 1/4 tsp cayenne pepper
  • 1/2 tsp dried oregano
  • 3/4 tsp salt
  • 1/2 tsp black pepper

For the Soup

  • 3 tbsp olive oil
  • 4 large carrots (diced)
  • 4 celery stalks (diced)
  • 1 large onion (minced)
  • 8 cloves garlic (minced)
  • Large pinch of salt
  • 4 cups chicken stock
  • 6 cups water
  • 1 bay leaf
  • 2 cups dry noodles
  • Juice from 1/2 lemon
  • 1/2 cup fresh dill


  • Pre-heat your oven to 375°F. Cut the chicken breast into strips and place on a parchment lined baking tray. Drizzle with olive oil and sprinkle on all the spices. Bake until cooked through (about 25 minutes), flipping half way through. Shred or dice the chicken once cooked.
  • Heat the olive oil in a large pot. Add carrots, celery, and onion. Cook until slightly tender (about 8-9 minutes), stirring occasionally.
  • Add the garlic and salt. Stir and cook for another minute.
  • Add the water, chicken stock and bay leaf to the pot. Bring to a boil then stir in your dry pasta. Simmer for 10-15 minutes until the pasta and vegetables are cooked.
  • Stir in the cooked chicken, dill, and lemon juice (Start by adding a little less lemon. Taste the soup and add more if desired). Serve hot!


Recipe slightly modified from Baker By Nature - Flu Fighter Chicken Noodle Soup.