Do you have a cold? Then give this Flu Fighter Chicken Noodle Soup a try! It’s full of healthy components and incredibly tasty!
Today in this recipe, I’ll show you how to prepare Flu Fighter Chicken Noodle Soup or you can say that you will know the great recipe to make Flu Fighter Chicken Noodle Soup, today. So, without wasting time let’s start:
Time To Make It
The approximate time to make the Flu Fighter Chicken Noodle Soup is shown in table which is given below:
| Prep Time | Cook Time | Total Time | Servings |
| 30 minutes | 1 hour | 1 hr 30 minutes | 8 bowls |
Ingredients To Make Flu Fighter Chicken Noodle Soup
To make the Flu Fighter Chicken Noodle Soup, the ingredients which are required to make this recipe are the following which are shown below:
For the chicken:
- 2 tbsp of olive oil
- 3/4 teaspoon of salt
- 1 tsp. garlic powder
- a half teaspoon chili powder
- Cayenne pepper, 1/2 teaspoon
- 1 teaspoon cumin powder
- a half teaspoon dried oregano
- 3/4 teaspoon black pepper, ground
- 1 pound tenders skinless and boneless chicken breast
For the soup:
- three tbsp olive oil
- 3 big peeled and sliced carrots
- 1/4 to 1/2 cup chopped fresh dill
- one bay leaf
- 1 big coarsely diced onion
- 8 minced garlic cloves
- a large pinch of salt
- 32 oz. chicken stock (or chicken bone broth)
- 3 celery stalks, chopped
- 4 c. water
- 1 lemon juice plus extra for serving
- 2 cups noodles of your choosing (I recommend selecting a smaller noodle, such as elbows or egg noodles)
Instructions To Make Flu Fighter Chicken Noodle Soup
To make the Flu Fighter Chicken Noodle Soup, these are some very important instructions that you have to follow while making it. So by following these ones you will be able to make the Flu Fighter Chicken Noodle Soup and the instructions are the following which are shown below:
- Preheat the oven to 375°F. In a large baking dish lined with parchment paper, place the chicken tenders. Drizzle with 2 tablespoons oil and season with salt and pepper. Place in the oven for 25 minutes, turning the chicken halfway through. Pull into little portions with two forks once done.
- Prepare the soup while the chicken roasts.
- In a large, heavy-bottomed soup pan, heat the olive oil over medium heat. Cook for 8-9 minutes, stirring periodically, with the carrots, celery, and onion. Cook for another minute with the garlic and salt before adding the bay leaf, water, and chicken stock. Increase the heat to high, bring the soup to a boil, then lower to medium-low, add the noodles, and cook for 10 to 15 minutes, or until the veggies are mushy and the pasta is al dente. Incorporate the cooked chicken, dill, and lemon juice. Season soup to taste, then serve immediately.
Conclusion (Flu Fighter Chicken Noodle Soup)
So, this is all about “Flu Fighter Chicken Noodle Soup” from our side. And we hope that you understand and like the Recipe. Please share your ideas and recommendations in the comments section below!
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