Katie’s Favorite Chicken Noodle Soup

Hello All! As promised, here is the recipe for my dear friend Katie’s “Favorite Chicken Noodle Soup”

BUT, before I post it, I need to brag on Katie. She just blows me away. Y’all have you heard of Sous Vide cooking? Well, Katie got one as a gift and noticed that there are parts not sold with the Sous Vide that you need. So she DESIGNED A KIT. Like, actually has a manufacturer and everything. And now, she’s the TOP SELLING KIT ON AMAZON. I mean, amazing. She’s a boss. OK, done bragging on you @forgood.sousvide.

YOU WILL NEED (note: I divided the ingredients list into 2 parts)

FIRST, THE CHICKEN:

1 pound skinless, boneless chicken breast tenders
2 tbs olive oil
1 tsp garlic salt
1 tsp ground cumin
1 tsp paprika
1 tsp chili powder
3/4 tsp salt

NOW, FOR THE SOUP:

3 tbs EVOO
4 large carrots, peeled and diced
3 celery stalks, diced
1 large onion, diced
8 cloves garlic
Big pinch of salt
32 ounces of chicken stock (I used my homemade organic bone broth)
4 cups water
1 bay leaf
2 cups noodles of your choice (We used @traderjoes whole-wheat rotini)
2 lemons, juiced
1/4 cup fresh dill, chopped

TO MAKE:

Preheat oven to 375 degrees.
Place chicken tenders in 4 large baking dish lined with parchment paper. Drizzle with 2 tablespoons of oil and sprinkle with spices.
Place in the oven and bake for 30 minutes, flipping the chicken at the half way point.
Once cooked, pull into small chunks using two forks. While the chicken is baking prepare the soup.
Heat olive oil in a large, heavy bottomed soup pan over.
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.
Serve with a warm crusty bread or a simple salad!

Katie's Favorite Chicken Noodle Soup

January 25, 2018

Print This

By: Kate

Ingredients

CHICKEN:
1 pound skinless, boneless chicken breast tenders
2 tbs olive oil
1 tsp garlic salt
1 tsp ground cumin
1 tsp paprika
1 tsp chili powder
3/4 tsp salt
SOUP:
3 tbs EVOO
4 large carrots, peeled and diced
3 celery stalks, diced
1 large onion, diced
8 cloves garlic
Big pinch of salt
32 ounces of chicken stock (I used my homemade organic bone broth)
4 cups water
1 bay leaf
2 cups noodles of your choice
2 lemons, juiced
1/4 cup fresh dill, chopped

Directions

Step 1 Preheat oven to 375 degrees.
Step 2 Place chicken tenders in 4 large baking dish lined with parchment paper. Drizzle with 2 tablespoons of oil and sprinkle with spices.
Step 3 Place in the oven and bake for 30 minutes, flipping the chicken at the halfway point.
Step 4 Once cooked, pull into small chunks using two forks. While the chicken is baking prepare the soup.
Step 5 Heat olive oil in a large, heavy bottomed soup pan over.
Step 6 Add carrots, celery, and onion, and cook – stirring occasionally – for 8-9 minutes.
Step 7 Add garlic and salt and cook for another minute before adding the bay leaf, water and chicken stock.
Step 8 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.
Step 9 Stir in cooked chicken, dill, and lemon juice. Taste soup to adjust seasonings.
Step 10 Serve with a warm crusty bread or a simple salad!