Chicken noodle soup has always been one of my favorite foods. Anytime I’m feeling a little under the weather, or my husband mentions anything about feeling the least bit ill, I make chicken noodle soup for supper. When I was little, my mom would give me cans of Campbell’s Chicken Noodle Soup. My mom is all about doing things the easy way.

Occasionally, I’ll opt for the canned method if i’m feeling horrible. Most of the time, homemade chicken noodle soup is the only way to go. For about two years, I would pretty much boil a whole chicken, sear some onion and carrots in a pan and add the water/broth and shredded chicken to it, throw in some salt, pepper and Italian seasoning and call it good. It was okay soup but nothing I would invite people over to actually eat. A few months ago I stumbled on a soup recipe from Baker by Nature. I refuse to make any other soup recipe now as far as chicken noodle goes. I’ve made a few changes to their original recipe. I subbed out the lemon for a few squeeze of fresh lime juice. I also used a whole chicken and cooked it in my rotisserie. Enjoy!


Flu Fighter Chicken Noodle Soup

Serves 4-6

For the Chicken:

1 2-3 lb. whole chicken (or 1 lb of chicken breasts)

1-2 T. EVOO (Extra Virgin Olive Oil)

1 tsp. garlic powder

1 tsp. ground cumin

1/2 tsp. chili powder

1/2 tsp. cayenne pepper

1/2 tsp. dried oregano

3/4 tsp. sea salt

3/4 tsp. black pepper

For the Soup:

1 small onion, diced

3 large carrots, peeled and diced

2 celery stalks, diced (we’re not a fan so I left this out)

8 garlic cloves, minced

4 cups chicken stock

4 cups water

1/2 box of noodles (I used Barilla Veggie Noodles)

Juice of 1 lime

1 bay leaf

1/4 cup fresh(or dried) dill



  1. Coat chicken in olive oil. Mix spices together. Sprinkle half of mixture in spices. Cook in rotisserie or roast in oven for 25-35 minutes at 375F. When cool, shred.
  2.  While chicken is cooking, add the rest of the olive oil to a stock pot over medium heat. Add in rest of chicken spices. Heat until spices become fragrant.
  3. Add in onion, carrots, and celery. Saute for 5-7 minutes.
  4. Add in garlic and saute for around 30 seconds.
  5. Add chicken stock, water and bay leaf and simmer until vegetables are tender. Remove bay leaf. Add shredded chicken.
  6. Add noodles and cook around 7-8 minutes. Right before noodles are finished, stir in lime juice and dill.



Note: This post contains affiliate links. I only suggest products I love!

Leave a Reply

Your email address will not be published. Required fields are marked *