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“Flu Fighter” Chicken Noodle Soup Recipe

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This recipe for “Flu Fighter” Chicken Noodle Soup, by , is from The SODEIKES Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Marie Elena SODEIKES

Category:
Category:

Ingredients:  
Ingredients:  
Chicken: 1 lb. boneless, thinly sliced skinless chicken breast
2 Tbsp. olive oil
1 tsp garlic powder, 1 tsp onion powder
½ tsp chili powder, ½ tsp cayenne
½ tsp dried oregano, ½ tsp dried basil
kosher salt & freshly ground pepper, to taste

Soup: 2 (32 oz.) boxes low-sodium chicken stock
2 cups noodles
½ 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
¼ tsp red pepper flakes
olive oil, as needed
kosher salt and freshly ground pepper, to taste

Directions:
Directions:
Preheat oven to 375º. Season chicken breasts generously with salt & pepper, then drizzle with olive oil and season with remaining herbs and spices. Rub everything on both sides of chicken, transfer to a large baking dish.
Bake 25 minutes, or until chicken is cooked through. Remove from oven and cut or shred into pieces. Set aside.

For the soup: heat 2-3 tablespoons olive oil in a large stock pot or Dutch oven over medium-high heat and sauté onion, carrot and celery until softened. 10-12 minutes. Season with salt and pepper and red pepper flakes.
Add garlic & bay leaf; cook 1 minute, or until fragrant, then pour in chicken stock & noodles. Bring mixture to a boil, then reduce heat to low; simmer for 15-20 minutes, or until pasta is al dente.
Add shredded chicken to soup and stir in lemon juice and fresh dill. Taste and adjust seasoning, if necessary. Ladle into serving bowls and serve hot.

 

 

 

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