Description
This refined and heart-healthy chicken noodle soup is a true culinary hug in a bowl. By combining oven-roasted chicken breast seasoned with earthy spices with fresh carrots, celery, aromatic garlic, and a bright finish of lemon and dill, this soup offers a restorative experience. It is the perfect balance of accessible home cooking and sophisticated flavor, designed to energize the body and soothe the spirit without any heavy or complex ingredients.
Ingredients
1 pound skinless boneless chicken breast tenders
2 tablespoons olive oil (for marinade)
1 teaspoon garlic powder
1 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon cayenne pepper
1/2 teaspoon dried oregano
3/4 teaspoon salt
3/4 teaspoon ground black pepper
3 tablespoons olive oil (for soup base)
3 large carrots, peeled and diced
3 stalks celery, diced
1 large onion, finely diced
8 cloves garlic, minced
32 ounces chicken broth
4 ounces egg noodles
1 tablespoon fresh lemon juice
1/4 cup fresh dill, chopped
Instructions
Preheat oven to 400°F.
Toss chicken tenders with 2 tablespoons olive oil, garlic powder, cumin, chili powder, cayenne, oregano, salt, and pepper; roast for 15-20 minutes until cooked through.
While chicken roasts, heat 3 tablespoons olive oil in a large pot over medium heat.
Add carrots, celery, and onion, sautéing until softened.
Add minced garlic and cook for 1 minute until fragrant.
Pour in chicken broth and bring to a gentle simmer.
Add egg noodles and cook according to package directions until tender.
Shred the roasted chicken and stir it into the soup pot.
Stir in fresh lemon juice and chopped dill before serving.
Notes
Ensure the chicken is rested for 5 minutes before shredding to keep it juicy. If you prefer a thinner soup, add an extra cup of broth. Store leftovers in an airtight container for up to 3 days in the refrigerator.
Nutrition
- Serving Size: 1.5 cups
- Calories: 280
- Sugar: 4g
- Sodium: 650mg
- Fat: 11g
- Saturated Fat: 2g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 65mg