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.

 

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