Start With the Chicken:
Start with 2 tablespoons of olive oil and place the chicken breasts on top and then cover with the seasonings, flip the breasts and cover with seasonings on the other side. Continually flip the chicken, shredding the chicken with two forks as each layer cooks, this helps to speed up the cooking time or you can wait until they are fully cooked to start shredding them. While these are cooking prepare the soup in a big soup pan. Wait to prepare the noodles until you are almost done for they only take 8 minutes to cook.
During the end it’s going to be quick with the soup boiling, shredding the chicken and cooking the noodles.
In a large pot pour in 2 tablespoons of olive oil, half a bag of sliced carrots, and 5 stalks of diced celery over medium heat for about 8 minutes.
Add the garlic
Add 1 Adorable chunky cheeked baby-just kidding
And salt and cook for about another minute
Then add the chicken broth, bay leaf and water. Increase heat to high and bring to a boil.
Stir in the chicken
And lemon juice while reducing the heat.
To serve add in the noodles separately to the soup, this keeps the noodles from absorbing too much liquid and tasting overcooked. Enjoy! Don’t forget to take out the bay leaf!
If you intend to have leftovers, I suggest storing the soup and noodles separately so that the noodles don’t absorb the liquid.
3 skinless and boneless chicken brests
3-32 oz chicken broth
4 cups of water
Juice of 1 lemon
Noodles-however you like them-I used gluten free rotini 🙂
Half a bag of sliced carrots
5 celery stalks-diced
1 onion-chopped finely
4 Tbsp. of olive oil
1 bay leaf
1 Tsp. Garlic Powder
1 Tsp. Ground Cumin
1/2 Tsp. Chili Powder
1/2 Tsp. Cayenne Pepper
1/2 Tsp. Dried Oregeno
8 Garlic Cloves-minced
As always, thank you for reading! Criticism, praise, suggestion, thoughts, questions, please leave them with me 🙂