Flu Fighter Chicken Noodle Soup
Kick the Cold with Comfort: Flu Fighter Chicken Noodle Soup
When the sniffles hit and you’re craving something warm, comforting, and actually good for you, look no further than this Flu Fighter Chicken Noodle Soup. Forget bland, hospital-style broth – this recipe is packed with flavor and nutrients to help you feel better from the inside out. We’ve taken the classic chicken noodle soup and given it a little boost with a blend of spices designed to soothe a sore throat and support your immune system.
This isn’t just about masking symptoms; it’s about nourishing your body with wholesome ingredients. The combination of tender chicken, vibrant vegetables, and a flavorful broth creates a truly satisfying and healing meal. Plus, it’s surprisingly easy to make!
What makes this soup a ‘Flu Fighter’?
The secret lies in the spice blend! We’ve incorporated cumin, chili powder, and cayenne pepper – all known for their anti-inflammatory properties and ability to help clear congestion. Of course, the vitamin-rich vegetables and protein-packed chicken play a vital role too. And a generous squeeze of lemon juice adds a bright, refreshing flavor and a boost of Vitamin C.
Tips for the Best Soup:
- Bone Broth Boost: If you have chicken bone broth on hand, substitute it for the chicken stock for an extra dose of collagen and nutrients.
- Noodle Choice: Feel free to use your favorite type of noodles! Elbows and egg noodles are classic choices, but rotini or even gluten-free noodles work well too.
- Fresh Herbs: Don’t skip the fresh dill! It adds a wonderful aroma and flavor that really elevates the soup.
- Spice Level: Adjust the amount of cayenne pepper to your liking. If you’re sensitive to spice, start with a pinch.
Frequently Asked Questions:
Q: Can I make this soup ahead of time?
A: Yes! The flavors actually meld together even more beautifully after a day or two in the refrigerator. Just be aware that the noodles will absorb some of the broth, so you may need to add a little extra water when reheating.
Q: Can I use pre-cooked chicken?
A: Absolutely! If you have leftover roasted chicken, you can shred it and add it to the soup during the last 15-20 minutes of cooking.
Q: Is this soup healthy?
A: Yes! It’s packed with protein, vitamins, and minerals. The spices also have anti-inflammatory properties that can help boost your immune system.
Q: Can I freeze this soup?
A: Yes, but the noodles may become a bit mushy upon thawing. It’s best to freeze the soup without the noodles and add them when you reheat it.
Q: What if I don’t have all the spices?
A: While the spice blend is what gives this soup its unique flavor, you can certainly adjust it to your liking. If you’re missing a spice, feel free to leave it out or substitute it with something similar.
This Flu Fighter Chicken Noodle Soup is more than just a meal; it’s a hug in a bowl. So, the next time you’re feeling under the weather, skip the takeout and whip up a batch of this comforting and healing soup. Your body (and your taste buds) will thank you!
Flu Fighter Chicken Noodle Soup
Ingredients
- 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
- 3 tablespoons olive oil
- 3 large carrots, peeled and diced
- 3 stalks celery, diced
- 1 very large onion, finely diced
- 8 cloves garlic, minced
- 1 pinch salt
- 32 ounces chicken stock (or chicken bone broth)
- 4 cups water
- 1 bay leaf
- 2 cups noodles of your choice (elbows or egg noodles)
- 1 lemon, juiced
- 1/4 to 1/2 cup fresh dill, chopped
Instructions
- Season chicken with garlic powder, cumin, chili powder, cayenne pepper, oregano, salt, and pepper.
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Add chicken and cook until browned and cooked through.
- Remove chicken from pot and set aside. Add olive oil, carrots, celery, and onion to the pot and cook until softened, about 8-10 minutes.
- Add garlic and cook for 1 minute more.
- Add chicken stock, water, bay leaf, and salt to the pot. Bring to a boil, then reduce heat and simmer for 15-20 minutes.
- Add noodles and cook according to package directions.
- Shred or chop the cooked chicken and add it back to the soup.
- Stir in lemon juice and dill.
- Serve hot with extra lemon wedges.
Share this:
Discover more from Resoupies
Subscribe to get the latest posts sent to your email.
