Flu Fighter Chicken Noodle Soup


Help your family conquer, the crazy cold & flu season, by feeding them this chicken noodle soup. It’s incredibly savory, hearty and stuffed with good for you ingredients! I’m confident this soup will become a new favorite!

Chicken Noodle Soup

You will need

For the chicken:
1 lb skinless, boneless chicken breasts
2 Tbsp olive oil
1 tsp garlic powder
1 tsp ground cumin
1/2 tsp chili powder
1/4 tsp-1/2 tsp cayenne pepper, optional
1/2 tsp dried oregano
1/4 tsp salt
1/2 ground black pepper

For the soup:
3 Tbsp olive oil
3 large carrots, peeled and diced
3 stalks celery, diced
1 large onion, finely diced
8 cloves garlic, minced
a pinch of salt
(1) 32 oz container chicken stock
4 C water
1 bay leaf
2 C noodles of your choice, I used gluten free elbows
Juice of 1 lemon, plus more for serving
1/4 C to 1/2 C dried dill, chopped

Instructions

Preheat oven to 375 degrees (F). Line, a 9×13 baking dish with parchment paper or foil and lightly, grease it with non-stick cooking spray.

1. Place chicken breast in the previously prepared large baking dish and drizzle with two tablespoons of oil and sprinkle with spices. Place in the oven and bake for twenty-five to thirty minutes, flipping the chicken halfway through cooking. Once the chicken is done cooking, pull into small pieces using two forks.

2. While the chicken is cooking, make the soup. Heat olive oil in a large, pot over medium heat. Combine the carrots, celery, and onion, and cook – occasionally stirring – for eight-nine minutes. Add the garlic and salt and cook for one 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 ten – fifteen minutes, or until the vegetables are tender and the pasta al dente. Mix in cooked chicken, dill, and lemon juice. Taste soup to adjust seasonings, then serve immediately. Yummoelicious!! 🙂

Court’s cooking notes

* You can cook the noodles in the broth (as instructed in the recipe), but if you intend to have a lot of leftovers, you may also choose to cook the noodles in a different pot, then stir them into each bowl right before serving. This helps keep the noodles fresh and not soggy.

Source Baker By Nature

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Here’s my veggie mason jar trick that I have mentioned a few times in some of my posts and occasionally do whenever I have to cut up various vegetables for certain recipes. Then I stick them in the fridge until I’m ready to start cooking. It’s really convenient because it makes the cooking go a little faster.

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My favorite recipes 

Chicken Buffalo Soup 

Crockpot Spaghetti & Meatballs

Insanely Addicting Pecans 

Crock pot King Ranch Chicken

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