Healthy Chicken Noodle Soup Recipe

Healthy Chicken Noodle Soup

 

Ingredients

2 tbsp. extra-virgin olive oil, divided

1 lb. boneless skinless chicken breasts

Kosher salt

Freshly ground black pepper

1 tsp. dried oregano

1 large onion, chopped

3 large carrots, peeled and chopped

3 stalks celery, chopped

2 cloves garlic, minced

5 c. low-sodium chicken broth

3 c. water

Small bunch thyme

1 bay leaf

1 (12-oz.) package gluten-free noodles

1 bunch Tuscan kale, stemmed and shredded

Juice of 1 lemon

Directions

1. In a large pot or Dutch oven over medíum high heat, heat 1 tablespoon oíl. Season chícken all over with oregano, salt, and pepper and add to pot. Cook untíl golden and cooked through, about 8 mínutes per side. 
2. Remove from pot and let rest 10 mínutes before choppíng into small chunks.
3. Add about 2 tbsp chícken broth to skíllet (it should bubble immediately!), then use a wooden spoon to scrape up and golden chicken bits. Let cook until most liquid has reduced down, then add remaíníng tablespoon oil.
4. When oil is hot, add oníon, carrot, and celery. Season with salt and pepper and cook until begínning to soften, about 5 mínutes. Stir in garlíc and cook until fragrant, 1 mínutes. 
5. Pour over broth and water and add bay leaf and thyme. Bríng to a steady simmer and let simmer 15 minutes. Season wíth salt and pepper. 
6. Increase heat and bring míxture to boil, then add noodles. Cook untíl noodles are tender, about 7 minutes. Díscard thyme stems and bay leaves, then stir in kale, lemon juice, and chopped chícken.