FLU FIGHTER CHICKEN NOODLE SOUP

Posted on

This recipe for Flu Fighter Chicken Noodle Soup is the ultimate comfort food when you’re feeling sick! This soup is so healthy, bold, and flavorful I could truly be content eating a heaping bowl for lunch every single day.

The chicken is roasted in olive oil, spices, and herbs, then shredded right before diving into the pot of garlicky broth. The roasting… It makes all the difference.

Flu Fighter Chicken Noodle Soup Recipe
Got a cold? Then you need to try this Flu Fighter Chicken Noodle Soup! It’s packed with healthy ingredients and it’s absolutely delicious!

Ingredients
For the chicken:

  • 1 pound skinless, boneless chicken breast tenders
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon dried oregano
  • 3/4 teaspoon salt
  • 3/4 teaspoon ground black pepper

For the soup:

  • 3 tablespoons olive oil
  • 3 large carrots, peeled and diced
  • 3 stalks celery, diced
  • 1 very large onion, finely diced
  • 8 cloves garlic, minced
  • Big pinch of salt
  • 32 ounces of chicken stock (or chicken bone broth)
  • 4 cups water
  • 1 bay leaf
  • 2 cups noodles of your choice (I suggest using a smaller noodle like elbows or egg noodles)
  • Juice of 1 lemon, plus more for serving
  • 1/4 cup to 1/2 cup fresh dill, chopped

Instructions

  1. Preheat oven to 375 degrees (F). Place chicken tenders in a large baking dish lined with parchment paper. Drizzle with 2 tablespoons of oil and sprinkle with spices. Place in the oven and bake for 25 minutes, flipping the chicken at the half way point. Once cooked, pull into small chunks using two forks.
  2. While the chicken is roasting, prepare the soup.
  3. Heat olive oil in a large, heavy bottomed soup pan over a medium flame. Add carrots, celery, and onion, and cook – stirring occasionally – for 8-9 minutes. Add garlic and salt and cook for another minute before adding the bay leaf, water and chicken stock. Increase heat to high, bring soup to a boil, then reduce heat to medium-low, stir in noodles, and simmer for 10 – 15 minutes, or until the vegetables are soft and the pasta al dente. Stir in cooked chicken, dill, and lemon juice. Taste soup to adjust seasonings, then serve at once.

Recipe Source : Flu Fighter Chicken Noodle Soup @ bakerbynature

Leave a Reply

Your email address will not be published. Required fields are marked *