There is nothing quite like a big ole pot of homemade chicken noodle soup. It soothes the soul, warms a winter chill and apparently helps to fight off the flu. And this recipe that I found on the blog, Baker by Nature, produced my absolute favorite results so far. Since these measurements make six heaping bowls of soup, there was plenty leftover for no-fuss lunches during the week and another hearty dinner when I just didn’t feel like cooking. The author of the original recipe swears by roasting the chicken and I can see why. It was so flavorful and juicy that we plan on making it again by itself to pair with our favorite veggies and using it to fill our go-to fajitas. I tweaked this slightly to accommodate our family, who can do without garlic and dill. And I added chunks of avocado, because I typically add avocado to just about anything and everything I eat throughout the day. Serve immediately and with a generous hunk of pretzel bread and you might end up making this weekly.
For the chicken:
- 1 pound skinless, boneless chicken breast tenders
- 2 tablespoons olive oil
- 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
For the soup:
- 3 tablespoons olive oil
- 3 large carrots, peeled and diced
- 3 stalks celery, diced
- 1 very large onion, finely diced
- 2 cloves garlic, minced
- Big pinch of salt
- (1) 32 oz containers chicken stock
- 4 cups water
- 1 bay leaf
- 2 cups noodles of your choice, I used elbow pasta
- Juice of 1 lemon, plus more for serving
- 1/4 cup fresh parsley leaves, chopped
- 2 large avocados for serving
- Preheat oven to 375 degrees (F). Place chicken tenders in a large baking dish lined with parchment paper. Drizzle with 2 tablespoons of oil and sprinkle with spices. Place in the oven and bake for 25 minutes, flipping the chicken at the half way point. Once cooked, pull into small chunks using two forks.
- While the chicken is roasting, prepare the soup.
- Heat olive oil in a large, heavy bottomed soup pan over a medium flame. 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, parley, and lemon juice. Taste soup to adjust seasonings, top with avocado, and serve at once.