Our Favorite Chicken Noodle Soup

• Meat

  • 1 lb Chicken breast, skinless boneless tenders

• Produce

  • 1 Bay leaf
  • 3 Carrots, large
  • 3 stalks Celery
  • 1/4 cup Dill, Fresh
  • 8 cloves Garlic
  • 1 tsp Garlic powder
  • 1 Lemon, Juice of
  • 1 Onion, very large
  • 1/2 tsp Oregano, dried

• Canned Goods

  • 1 32 oz containers Chicken stock

• Pasta & Grains

  • 2 cups Noodles

• Baking & Spices

  • 3/4 tsp Black pepper, ground
  • 1/2 tsp Cayenne pepper
  • 1/2 tsp Chili powder
  • 3/4 tsp Salt
  • 1 Big pinch Salt

• Oils & Vinegars

  • 5 tbsp Olive oil

• Nuts & Seeds

  • 1 tsp Cumin, ground

• Liquids

  • 4 cups Water

Found on bakerbynature.com

Description

Ingredients

• For the chicken:
• 1 pound skinless, boneless chicken breast tenders
• 2 tablespoons olive oil
• 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
• For the soup:
• 3 tablespoons olive oil
• 3 large carrots, peeled and diced
• 3 stalks celery, diced
• 1 very large onion, finely diced
• 8 cloves garlic, minced
• Big pinch of salt
• (1) 32 oz containers chicken stock
• 4 cups water
• 1 bay leaf
• 2 cups noodles of your choice, I used gluten free elbows
• Juice of 1 lemon, plus more for serving
• 1/4 cup to 1/2 cup fresh dill, chopped

Directions

• Preheat oven to 375 degrees (F). Place chicken tenders in a large baking dish lined with parchment paper. Drizzle with 2 tablespoons of oil and sprinkle with spices. Place in the oven and bake for 25 minutes, flipping the chicken at the half way point. Once cooked, pull into small chunks using two forks.
• While the chicken is roasting, prepare the soup.
• Heat olive oil in a large, heavy bottomed soup pan over a medium flame. Add carrots, celery, and onion, and cook - stirring occasionally - for 8-9 minutes. Add garlic and salt and cook for another minute before adding the bay leaf, water and chicken stock. Increase heat to high, bring soup to a boil, then reduce heat to medium-low, stir in noodles, and simmer for 10 - 15 minutes, or until the vegetables are soft and the pasta al dente. Stir in cooked chicken, dill, and lemon juice. Taste soup to adjust seasonings, then serve at once.

Nutrition