Flu Fighter Chicken Noodle Soup
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 8
- 3/4 teaspoon salt
- 3/4 teaspoon ground black pepper
- 1 teaspoon garlic powder
- 2 tablespoons olive oil
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon dried oregano
- 1/2 teaspoon chili powder
- 4 cups water
- 1 teaspoon ground cumin
- 3 tablespoons olive oil
- for the chicken:
- 1 large onion finely diced
- 3 stalks celery diced
- 8 cloves garlic minced
- 3 large carrots peeled and diced
- for the soup:
- 1 leaf
- big pinch of salt
- 1 pound skinless boneless chicken breast tenders
- juice of 1 lemon plus more for serving
- 1/4 cup to 1/2 cup fresh dill chopped
- 32 ounces of chicken stock (or chicken bone broth)
- 2 cups noodles of your choice (i suggest using a smaller
- Carbohydrate 5.51887281243557 g
- Cholesterol 32.885446825 mg
- Fat 3.01440129939434 g
- Fiber 1.16260312730264 g
- Protein 13.976571341614 g
- Saturated Fat 0.515149727747245 g
- Serving Size 1 1 bowl (341g)
- Sodium 64.0572550665101 mg
- Sugar 4.35626968513293 g
- Trans Fat 0.283851790147806 g
- Calories 106 calories
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, prepare the soup. 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.
