Chicken Noodle Soup

• 1 lb skinless boneless chicken breast tenders
• 4 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon ground cumin
• 12 teaspoon chili powder
• 12 teaspoon cayenne pepper
• 12 teaspoon dried oregano
• 34 teaspoon salt
• 34 teaspoon ground black pepper
• 3 large carrots, peeled and diced
• 3 stalks celery, diced
• 1 very large onion, finely diced
• 8 garlic cloves, minced
• 1 big pinch salt
• 32 ounces chicken stock
• 4 cups water
• 1 bay leaf
• 2 cups noodles, of your choice I used gluten free elbows
• 1 lemon, juice of, plus more for serving
• 1/2 cup fresh dill, chopped

1. Preheat oven to 375 degrees (F).
2. Place chicken tenders in a large baking dish lined with parchment paper.
3. Drizzle with 2 tablespoons of oil and sprinkle with spices.
4. Place in the oven and bake for 25 minutes, flipping the chicken at the half way point.
5. Once cooked, pull into small chunks using two forks.
6. While the chicken is roasting, make the soup.
7. Heat remaining oil in a large, heavy bottomed soup pan over a medium flame.
8. Add carrots, celery, and onion, and cook stirring occasionally for 8-9 minutes.
9. Add garlic and salt and cook for another minute before adding the bay leaf, water and chicken stock.
10. 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.
11. Stir in cooked chicken, dill, and lemon juice.
12. Taste soup to adjust seasonings, then serve at once.

chicken breast tenders, olive oil, garlic, ground cumin, chili powder, cayenne pepper, oregano, salt, ground black pepper, carrots, stalks celery, onion, garlic, salt, chicken, water, bay leaf, noodles, lemon, fresh dill

Taken from www.food.com/recipe/chicken-noodle-soup-523879 (may not work)