Step 1

First, start by prepping 2 large or 3 small chicken breasts (or use leftover baked chicken breast). Season the chicken breasts with salt, Mrs. Dash seasoning to taste, and bake for 15 minutes at 425 F (220 C).

Step 2

While the chicken is baking, rinse all vegetables. Grate a small amount of the carrots and slice the rest.

Step 3

Break pasta noodles into smaller pieces, and cube the potatoes. Set aside until ready for use.

Step 4

Shred the cooked chicken breast using a couple of forks and set aside until ready for use.

Step 5

In a large stockpot or Dutch oven, add cut potatoes, sliced carrots, shredded baked chicken breast, 8 cups water, bay leaves, and a tablespoon of sea salt.

Step 6

Bring this mixture to a boil and then reduce the heat to medium heat or low heat. Let it simmer for 10 minutes.

Step 7

Then add the pasta noodles to the pot and stir it well. Let it simmer for another 5 minutes.

Step 8

Next, as the soup is simmering, sauté the rest of the vegetables. In a large skillet, heat olive oil over medium-high heat.

Step 9

Add and sauté garlic and onion until caramelized. Then add grated carrots, Mrs. Dash seasoning, ground pepper, and chicken bouillon.

Step 10

Stir it all together and sauté for a couple of minutes, mixing every 15 seconds or so.

Step 11

Then, add sautéed vegetables into the pot and stir. Simmer for about 5 minutes or until the potatoes and carrots are cooked through.

Step 12

Finally, add the chopped parsley and dill. Turn off the heat and let the soup rest for an hour or so to absorb flavor.

Step 13

Your delicious Homemade Chicken Noodle Soup is ready to be served! Serve warm with some homemade French bread for a hearty and filling combination.