Definitely a Chicken Noodle Soup kind of day. Bit of a rough day yesterday so it wasn’t surprising that I woke up feeling a little ick. This soup always helps me bounce back. It’s deliciously hearty and perfect for those cold winter nights.
2 Large Chicken Breasts
1 teaspoon Garlic Powder
Salt and Pepper to taste
2 quarts Chicken Broth
1 Tablespoon Olive Oil
1 large Carrot; chopped
1 medium Onion; sliced
2 cloves Garlic; thinly sliced
2 Celery Stalks; sliced
¼ cup Bell Pepper; chopped
½ Lemon; juiced and zested
1 Bay Leaf
1 Tablespoon dried Italian Herbs
1 teaspoon Fresh Thyme; diced
1 tsp Garlic Powder
Salt and Pepper to taste
3 Egg Noodles
- Preheat oven to 375°F and line a baking sheet with parchment paper. Season the chicken breasts with salt, pepper and garlic powder then place on the baking sheet. Once the oven is preheated, bake for 15 minutes or until the internal temperature reaches 165°F and the juices run clear. Chop and place back on the baking sheet with the juices, covering with foil.
- Meanwhile, bring a pot of liberally salted water to a boil. Add the pasta and cook for 10 minutes. Drain and run under cold water to stop the cooking process, then set aside in the strainer.
- Heat a cast iron dutch oven over medium heat and drizzle with oil. Once heated, add the vegetables (minus the garlic) and sauté until tender. Add the chopped chicken with its drippings, garlic, herbs, spices, chicken broth and any additional water to bring it to your desired consistency. Bring to a boil then reduce to simmer; cooking for 30 minutes.
- Add in the noodles and taste, seasoning accordingly. Remove the bay leaf and serve hot with fresh bread, crackers or a salad.
- Enjoy!
Ash's In The Kitchen 
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