Katie’s Favorite Chicken Noodle Soup
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
Course: Chicken, Soups, SuppertimeIngredients
- 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!
This chicken noodle soup is superior to all others! The seasoning on the chicken is *chefs kiss*. The dill and lemon brighten it up perfectly at the end. I will never make another recipe!
I feel the same way! It’s perfect and I’ll never make another!