Our Favorite Chicken Noodle Soup.
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 6
- 1 bay leaf
- 3/4 teaspoon salt
- 3/4 teaspoon ground black pepper
- 1 teaspoon garlic powder
- 2 tablespoons olive oil
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon dried oregano
- 1/2 teaspoon chili powder
- 4 cups water
- 1 teaspoon ground cumin
- 3 tablespoons olive oil
- for the chicken:
- 3 stalks celery diced
- 3 large carrots peeled and diced
- for the soup:
- 8 cloves garlic minced
- big pinch of salt
- 1 pound skinless boneless chicken breast tenders
- 1 very large onion finely diced
- (1) 32 oz containers chicken stock
- 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
- Carbohydrate 5.86364208324743 g
- Cholesterol 0 mg
- Fat 3.08690416785912 g
- Fiber 1.43913747622823 g
- Protein 0.822884583318667 g
- Saturated Fat 0.431032416829661 g
- Serving Size 1 1 bowl (278g)
- Sodium 33.9454166720134 mg
- Sugar 4.4245046070192 g
- Trans Fat 0.136730583363743 g
- Calories 51 calories
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.
