Flu Fighter Chicken Noodle Soup
Loaded with good for you ingredients and full of flavor – this absolutely delicious chicken noodle soup makes for a wonderful dinner! It’s also a tasty remedy for battling off a nasty cold or flu!
When it comes to soup, I’m kind of a pro. I love soup! I have my Mama to thank for that. We loved soup growing up and it is something that I am passing down to my girls. Plus, there is nothing better than a bowl of nice warm, delicious, homemade chicken and noodle soup, am I right?
Chicken Noodle Soup is so healthy, bold, and flavorful that I could truly be content eating a heaping bowl for lunch every single day. To be honest, most Winter afternoons, I do. It’s a great way to get my daily dose of meat and veggies and comfort in one convenient, cozy bowl.
This recipe is no different. It is sure to invigorate your taste buds and have your tummy begging for more! This soup is sure to knock the flu right out of your body for good...
My Favorite Chicken Noodle Soup
Ingredients
- 1 pound skinless, boneless chicken breast tenders (or pre-cooked rotisserie chicken meat works well too!)
- 4 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
- 3 large carrots, peeled and diced
- 3 stalks celery, diced
- 1 very large onion, finely diced
- 8 cloves garlic, minced
- Big pinch of salt
- (1) 32 oz containers chicken stock
- 4 cups water
- 1 bay leaf
- 2 cups noodles of your choice, I used gluten free elbows
- Juice of 1 lemon, plus more for serving
- 1/4 cup to 1/2 cup fresh dill, chopped
Instructions
- 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.
- While the chicken is roasting, make the soup.
- Heat remaining 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.
Notes
* You may cook the noodles in the broth (as instructed in the recipe), but if you plan to have a lot of leftovers, you may also choose to cook the noodles in a separate pot, them stir them into each bowl right before serving. This helps keep the noodles fresh and not soggy.
1 comment:
Thankss for a great read
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