Chicken Noodle Soup


Chicken noodle soup with a soda on the side – anyone else remember that song by Webster and Young B? One of my friends in college used to rock that song out anytime they had chicken noodle soup in the dining hall. With everyone getting sick lately, I thought I would share with you my favorite chicken noodle soup recipe – which is a whole lot like the soup they served us in college.

Chicken Noodle Soup
For the Chicken
1 pound boneless skinless chicken breast tenders
2 tablespoons olive oil
garlic powder
chili powder
dried basil
dried oregano

For the Soup
4-5 large carrots, peeled and diced
4-5 stalks celery, diced
1 red onion, finely chopped
32 ounces chicken stock
4 cups water
2 bay leaves
Juice of 1 lemon
fresh dill chopped (I use ¼ cup)

1. Preheat oven to 375 degrees.
2. Place chicken tenders in a dish.
3. Drizzle the chicken with 1 tablespoon of the oil.
4. Sprinkle with spices.
5. Turn over each piece of chicken.
6. Drizzle with remaining oil.
7. Sprinkle with spices.
8. Bake for 25 minutes covered.
9. Once cooked cut into chunks or shred.
***While chicken is cooking***
1. Add carrots, celery, onion and bay leaves to a large pot.
2. Add the water and stock.
3. Cook until vegetables are tender.
4. Add the lemon juice.
5. Add the dill.
6. Bring to a boil.
7. Turn off and add chicken.
8. Add prepared noodles of your choice  to your bowl and top with soup.

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