Chicken Noodle Soup
The weather is getting cooler -- AKA soup season! This Chicken Noodle Soup will bring warmth and comfort to anyone needing a cozy, weeknight pick me up. The warmth of the spices add a delicious, yet subtle kick you are going to LOVE.
Servings: 4 people
Calories: 376kcal
Equipment
- Stock Pot
Ingredients
Chicken
- 1 lb boneless skinless chicken breast
- 1 tsp garlic powder
- 1 tsp cumin
- ½ tsp cayenne pepper
- ½ tsp chili powder
- ½ tsp oregano
- ¾ tsp black pepper
- ¾ tsp salt
- 3 tbsp olive oil
Soup (To which you will ultimately add chicken )
- 3 carrots diced, (roughly 1 cup)
- 2 onions, small diced, (roughly 1 cup)
- 5 stalks celery diced, (roughly 1 cup)
- 3 cloves garlic minced
- 32 oz chicken stock low-sodium
- 4 cups water
- 1 bay leaf
- 2 cups egg noodles extra wide
- 1 tbsp dill fresh chopped
Instructions
Prepare the Chicken
- Preheat the oven to 425°. Place the chicken breasts on a large baking sheet lined with aluminum foil.
- Combine the spices in a small bowl, and then sprinkle spices on both sides of the chicken breasts.
- Place chicken i the oven and baked for 20-25 minutes. Once fully cooked, shred chicken with two forks and set aside.
Prepare the Soup
- While you are waiting for the chicken to cook, prepare the soup.
- Heat a large stock pot over medium heat and add olive oil. Add carrots, celery, and onion and cook for 8-9 minutes, until onions translucent. Add garlic and stir for another 2 minutes.
- Increase the heat to high. Add chicken stock, bay leaf, and water. Once the liquid begins to boil, add noodles and cook for 10-12 minutes (or according to noodles' box instructions).
- Once the cooking is complete, add shredded chicken and fresh dill. Enjoy!