HL Café’s Chicken Noodle Soup
- 3 cups onion, diced
- 1 1/2 cups carrot, diced
- 1 1/2 cups celery, diced
- 1 Tbsp vegetable oil, divided
- 1/2 lb boneless chicken breast
- 12 cups chicken stock
- 2 1/2 tsp dried dill
- 1 tsp salt
- 1/2 tsp ground black pepper
- 1/4 cup fresh parsley leaves
- 1/3 lb spaghetti, cooked to al dente
This classic comfort food is just what the doctor (or weather) ordered! If you don’t want to make a family-sized portion, feel free to cut this recipe in half.
Bring oven to 400°F. Drizzle chicken with 2 tsp vegetable oil and roast until internal temperature reaches 165°F. Remove from oven, let cool, remove skin, and dice. In large soup pot, sweat onions, carrots, celery, in remaining oil until tender. Add stock and bring to a simmer for 30 minutes. When ready, add chicken and remaining ingredients to soup, check for seasonings, and serve.