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
- 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 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
- 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.
- Stir in cooked chicken, dill, and lemon juice. Taste soup to adjust seasonings.