Description
A comforting Flu Fighting Chicken Noodle Soup featuring tender oven-baked seasoned chicken, fresh vegetables, and hearty noodles simmered in flavorful low-sodium chicken stock, infused with herbs and a bright splash of lemon juice. Perfect to soothe and nourish during cold and flu season.
Ingredients
Scale
Chicken:
- 1 pound boneless, thinly sliced skinless chicken breast
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon chili powder
- 1/2 teaspoon cayenne
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- Kosher salt and freshly ground pepper, to taste
Soup:
- 2 (32 oz.) boxes low-sodium chicken stock
- 2 cups noodles
- 1/2 cup fresh dill
- 8 cloves garlic, minced
- 3 stalks celery, diced
- 2 large carrots, peeled and diced
- 2 sprigs rosemary
- 1 large onion, finely chopped
- 1 bay leaf
- 1 lemon, juiced
- 1/4 teaspoon red pepper flakes
- Olive oil, as needed
- Kosher salt and freshly ground pepper, to taste
Instructions
- Prepare and Season Chicken: Preheat oven to 375º F. Season chicken breasts generously with salt and pepper, then drizzle with 2 tablespoons olive oil. Sprinkle garlic powder, onion powder, chili powder, cayenne, dried oregano, and dried basil over both sides, rubbing all seasonings evenly into the chicken.
- Bake Chicken: Place the seasoned chicken breasts in a large baking dish and bake for 25 minutes, or until the chicken is cooked through and no longer pink in the center. Remove from oven and cut or shred the chicken into bite-sized pieces. Set aside.
- Sauté Vegetables: Heat 2 to 3 tablespoons olive oil in a large stockpot or Dutch oven over medium-high heat. Add chopped onion, diced carrot, and diced celery, seasoning with salt, pepper, and red pepper flakes. Cook, stirring occasionally, for 10 to 12 minutes until vegetables soften and become fragrant.
- Add Aromatics and Broth: Stir in the minced garlic and bay leaf and cook for 1 minute until aromatic. Pour in the two boxes of low-sodium chicken stock along with the noodles. Bring the mixture to a boil.
- Simmer Soup: Once boiling, reduce heat to low and let the soup simmer gently for 15 to 20 minutes, or until the noodles are al dente and vegetables are tender.
- Add Chicken and Finish: Stir the shredded chicken into the soup along with fresh lemon juice and chopped fresh dill. Taste the soup and adjust seasoning with additional salt and pepper, if needed.
- Serve: Ladle the hot soup into bowls and serve immediately to enjoy a soothing and nourishing meal.
Notes
- You can substitute any type of noodle you prefer, such as egg noodles, or gluten-free pasta if desired.
- For extra flavor, the rosemary sprigs can be added with the bay leaf during simmering for an aromatic broth.
- Leftovers store well in the refrigerator for 3-4 days, and soup can be frozen for up to 3 months.
- Adjust the amount of cayenne and red pepper flakes to control the soup’s heat level according to your preference.
- Use low-sodium chicken stock to better control the salt content of the soup.
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 280
- Sugar: 4 g
- Sodium: 550 mg
- Fat: 8 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 3 g
- Protein: 26 g
- Cholesterol: 70 mg
