The traditional chicken soup recipe is often regarded as the pinnacle of the comfort foods, we’ve added a few tweaks thatwe believe make this a step over and above the standard recipe. As we’ve said before, we aren’t really craving soup in the summer months, but once autumn comes around, it’s usually the only thing that’s on our minds. In addition, consider the fact that everyone is getting sick and requires a dose of nutritious comfort food to help people feel better, and you’ll notice that delicious, “flu fighting” soup is very popular.
What makes our soup stand out from others is the last touches we added lemon juice as well as plenty of fresh Dill. Although these two ingredients may not appear to be absolute necessities however they are. The lemon juice amplifies the flavor to a great extent and the dill provides an element of freshness that will keep you drinking as much soup as possible. It has the perfect amount of spice that will help open the sinuses. You are free to alter it however you like…give the broth a go it’s insanely delicious!
Flu Combating Chicken Soup
45-60 minutes for preparing the servings 6
1 pounds boneless, thinly cut skinless chicken breast
2 Tablespoons Olive Oil
1 teaspoon of garlic powder
1 tablespoon onion powder
Half teaspoon Chili powder
1/2 teaspoon cayenne
1 teaspoon of dried oregano
1/2 teaspoon of dried basil
Freshly ground and Kosher-kosher pepper to your taste
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 chopped
2 sprigs of rosemary
1 large onion that has been finely chopped
1 leaf of a bay
1 lemon juiced
1 teaspoon of red pepper in flakes
Olive oil, if required
Salt Kosher and fresh ground pepper to your taste
Bake at 350o F.
Sprinkle chicken breasts with salt and pepper and then drizzle them with olive oil and sprinkle with the remaining spices and herbs. Rub everything all over the chicken’s sides before transferring to a baking dish that is large.
Bake for about 25 minutes or until the chicken is cooked to perfection. Remove chicken from oven and slice or shred into pieces. Set aside.
To make the soup, Heat 3 tablespoons of olive oil into a big pot or Dutch oven on medium-high temperature and cook celery, carrot, and onion until they soften. 10-12 minutes. Sprinkle with salt and pepper as well as red pepper flake.
Add bay leaf and garlic and cook for one minute or until fragrant. Then add chicken soup and noodles.
Bring the mixture to a simmer, then reduce heat to a simmer and let it simmer for about 15 minutes up to the point that pasta has become cooked to al dente.
Add chicken shreds to soup, and mix into lemon juice with fresh Dill. Check the seasoning and adjust it, as needed.
Pour the soup into serving bowls and serve hot. Enjoy !