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Flu Fighter Chicken Noodle Soup

Print Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course dinner, Soup
Cuisine American
Servings 6

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.
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