For the chicken:
1 pound skinless, boneless chicken breast tenders
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon ground cumin
½ teaspoon chili powder
½ teaspoon cayenne pepper
½ teaspoon dried oregano
¾ teaspoon salt
¾ 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
8 cloves garlic, minced
pinch of salt
(1) 32 oz. containers chicken stock
3 cups water
2 cups noodles rotini noodles
Juice of 1 lemon
¼ cup cup fresh dill, chopped
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.
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 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, then serve at once.
Recipe by bakerbynature.com
Serves: 6 bowls
© Souders Studios 2018