Hello All! Here is the recipe for my dear friend Katie’s “Favorite Chicken Noodle Soup”

So, I need to brag on Katie whom this recipe hails from. Katie and I have been friends since the 4th grade and I am so grateful for her. Though we don’t see each other nearly enough, she’s been a constant in my life. She is a thoughtful friend, extremely savvy business woman (she and her husband Wes created and run Allegiance Flag Supply — hands down the best American flag you can get), and incredible mother. I could go on and on about the person she is, but for now, please enjoy this delicious soup recipe.

Katie’s Chicken Noodle Soup Ingredients:

• Skinless, boneless chicken breast tenders
• Olive oil
• Garlic salt
• Ground cumin
• Paprika
• Chili powder
• Salt
• Carrots, peeled and diced
• Celery stalks, diced
• Onion, diced
• Garlic, minced
• Chicken stock/broth
• Bay leaf
• Noodles of your choice (We used @traderjoes whole-wheat rotini)
• Lemons, juiced
• Fresh dill, chopped

TO MAKE:

Step One: Preheat oven to 375 degrees.

Step Two: Place chicken tenders in 4 large baking dish lined with parchment paper. Drizzle with 2 tablespoons of oil and sprinkle with spices.

Step Three: Place in the oven and bake for 20-30 minutes, flipping the chicken at the half way point.

Step Four: Once cooked, pull into small chunks using two forks. While the chicken is baking prepare the soup.

Step Five: Heat olive oil in a large, heavy bottomed soup pan over.

Step Six: Add carrots, celery, and onion, and cook – stirring occasionally – for 8-9 minutes.

Step Seven: Add minced garlic and salt and cook for another minute before adding the bay leaf, water and chicken stock.

Step Eight: 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 Nine: 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

Recipe by KateCourse: Chicken, Soups, Suppertime

Ingredients

• 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

• THE SOUP

• 3 tbs EVOO

• 4 large carrots, peeled and diced

• 3 celery stalks, diced

• 1 large onion, diced

• 8 cloves garlic, minced

• 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

Directions

• 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 20-30 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 minced 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!

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Parmesan Baked Chicken Barbecue Chicken Quinoa Casserole Lemon Turmeric Rosemary Chicken Warming Chicken Curry {my favorite lunch meal!}