Roasted Garlic Chicken Noodle Soup

• Meat

  • 3 Chicken breasts
  • 1 tbsp Poultry seasoning

• Produce

  • 1/2 cup Carrot
  • 1/2 cup Celery
  • 1 head Garlic
  • 1 Lemon
  • 1/2 cup Onion

• Canned Goods

  • 8 cups Chicken broth, low-sodium

• Pasta & Grains

  • 1 cup Orecchiette pasta

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 5 tbsp Olive oil

Found on momtomomnutrition.com

Description

Ingredients

• 1 head of garlic
• 5 tablespoons of olive oil, divided
• 3 chicken breasts
• 1 tablespoon of poultry seasoning
• ½ cup of onion, diced
• ½ cup of carrot, sliced into thin rounds
• ½ cup of celery, thinly sliced
• 1 lemon, zested
• 8 cups of low-sodium chicken broth
• 1 cup of orecchiette pasta [or other small pasta of your choice]
• salt and pepper to taste

Directions

• Heat your oven to 400 degrees. Trim the top off the garlic. Drizzle with one tablespoon of olive oil. Wrap in foil and bake for 35-40 minutes.
• While the garlic roasts, place chicken breasts in an oven safe dish. Spread poultry seasoning evenly over each piece. Drizzle with 2 tablespoons of olive oil. Roast in the oven for 25 minutes [at the same time as the garlic]. Shred with a fork once cooked through.
• Once the garlic and chicken are roasted, place a large pot over medium-high heat. Add the remaining 2 tablespoons of olive oil. Add the onion, carrot, and celery and sautee for 10 minutes, stirring frequently. Add the roasted garlic and continue sautéing for another 5 minutes.
• Next add the broth to the pot and bring to a boil. Add the pasta and cook for 10-12 minutes.
• Once the pasta is cooked, reduce temperature to low. Add chicken and lemon zest to the pot. Serve immediately [once chicken is reheated through].