I’ve been feeling a bit under the weather these past few weeks and can’t quite seem to kick it. I don’t know why but whenever I’m sick, I lose my appetite, which doesn’t help the whole getting better process. Last night I decided I needed a meal that felt like a big hug. And don’t you just agree that soup does that! I found this flu fighter soup on Pinterest and it has since become by go-to. Feeling under the weather? Give this a try. The broth will instantly make you feel better, I promise!

Flu Fighter Chicken Noodle Soup

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

1. Preheat oven to 375 degrees (F).
2. 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.
3. Once cooked, pull into small chunks using two forks and set aside.

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
• (1) 32 oz containers chicken stock
• 4 cups water
• 1 bay leaf
• 2 cups of pasta noodles (your choice)
• Juice of 1 lemon, plus more for serving
• 1/4 cup to 1/2 cup fresh dill, chopped

1. 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.
2. Add garlic and salt and cook for another minute before adding the bay leaf, water and chicken stock.
3. 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.
4. Stir in cooked chicken, dill, and lemon juice. Taste soup to adjust seasonings.