Alana’s Chicken Noodle Soup

• 4 Tbs Extra virgin olive oil
• 2 Pounds Chicken, cubed*
• Onion powder to taste
• Garlic powder to taste
• Black pepper to taste
• 1 Tbs Cayenne pepper, divided
• 1 Large Onion, peeled and chopped
• 6 Cloves Garlic, peeled and diced
• 1 Head Celery, washed, sliced
• 1 Pound Carrots, cleaned, peeled, sliced

• 1 Red bell pepper, seeded and diced
• ½ Cup Mushrooms, cleaned and sliced
• 20 Cups Chicken broth**
• 1½ Cups Noodles, uncooked***
• Fresh lime juice
• Fresh lemon juice
• ¼ Cup Apple cider vinegar
• 1/8 Cup Fresh parsley
• 2 tsp White pepper
• Salt to taste

1. In a large pot over med-high heat, heat the olive oil, making sure to fully coat the bottom of the pot with the oil.
2. Lightly season the cubed chicken with onion powder, garlic powder, black pepper, and a couple pinches of cayenne (if desired).
3. Add chicken to the pot and cook through until beginning to brown.
4. Add onions and garlic and cook until just translucent.
5. Add the rest of the chopped vegetables.
6. Stir & cook approx 3 min.
7. Add chicken broth (or water & bouillon cubes). Bring to a boil.
8. If using chicken thighs, skim / spoon the extra fat off top of soup once the liquid is boiling.
9. Boil 5 min, then add uncooked noodles.
10. Return to a boil, lower heat to med & simmer 10 min, stirring occasionally.
11. Add lime juice, lemon juice, apple cider vinegar, remaining cayenne pepper, white pepper, and parsley.
12. Adjust salt/ spices as desired. Cook 5 more minutes or until vegetables are at desired tenderness. Enjoy!

Servings: 12
Cooking Tips
*Alana uses boneless, skinless thighs.
**Substitute water if preferred along with 10 – 15 chicken bouillon cubes.
***Alana uses “no yolk” noodles.

Nutrition Information