Chicken Noodle Soup

heart chicken noodle soup

• Ready In: 40 mins
• Serves: 8

Ingredients

• 1  lb  skinless boneless  chicken breast tenders
• 4  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
• 3  large carrots, peeled and diced
• 3  stalks celery, diced
• 1  large onion, finely diced
• 8  garlic cloves, minced
• 1  big  pinch salt
• 32  ounces  chicken stock
• 4  cups water
• 1  bay leaf
• 2  cups  noodles, of your choice
• 1  lemon, juice of, plus more for serving
•  1/2 cup fresh dill, chopped

Directions

1. 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.
2. While the chicken is roasting, make the soup.
3. Heat remaining 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.