Ingredients
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
8 cloves garlic, minced
Big pinch of salt
32 ounces of chicken stock (or chicken bone broth)
4 cups of water
1 bay leaf
2 cups noodles of your choice (I suggest using smaller noodle-like elbows or egg noodles)
Juice of 1 lemon, plus more for serving
1/4 cup to 1/2 cup fresh dill, chopped
Instructions
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 waypoint. 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, dill, and lemon juice. Taste soup to adjust seasonings, then serve at once.