Description
A comforting and flavorful Flu Fighting Chicken Noodle Soup made with oven-baked seasoned chicken breast, fresh vegetables, herbs, and low-sodium chicken stock. This nourishing soup combines tender chicken, hearty noodles, and aromatic herbs like dill and rosemary, enhanced with a touch of lemon juice and gentle heat from red pepper flakes, perfect for warming up and boosting immunity during cold seasons.
Ingredients
Scale
Chicken:
- 1 pound boneless, thinly sliced skinless chicken breast
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon chili powder
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- Kosher salt and freshly ground black pepper, to taste
Soup:
- 2 (32 oz.) boxes low-sodium chicken stock
- 2 cups noodles (preferably egg noodles or pasta of choice)
- 1/2 cup fresh dill, chopped
- 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
- 1/4 teaspoon red pepper flakes
- Olive oil, as needed for sautéing
- Kosher salt and freshly ground black pepper, to taste
Instructions
- Preheat and season the chicken: Preheat your oven to 375º F. Generously season the chicken breasts on both sides with kosher salt and freshly ground black pepper. Drizzle with olive oil, then sprinkle the garlic powder, onion powder, chili powder, cayenne, dried oregano, and dried basil all over the chicken. Rub these seasonings into the chicken thoroughly to coat evenly.
- Bake the chicken: Transfer the seasoned chicken breasts to a large baking dish and bake in the preheated oven for 25 minutes or until the internal temperature reaches 165º F and the chicken is cooked through. Remove from the oven, let rest briefly, then cut or shred the chicken into bite-sized pieces. Set aside.
- Sauté the vegetables: In a large stock pot or Dutch oven, heat 2 to 3 tablespoons of olive oil over medium-high heat. Add the finely chopped onion, diced carrots, and diced celery. Sauté for 10 to 12 minutes until the vegetables are softened and fragrant. Season with kosher salt, freshly ground black pepper, and red pepper flakes.
- Add aromatics and liquids: Stir in the minced garlic and bay leaf and cook for about 1 minute until the garlic is fragrant. Pour in the 64 oz (2 boxes) of low-sodium chicken stock along with the noodles. Add the rosemary sprigs to infuse flavor.
- Simmer the soup: Bring the soup to a boil, then reduce the heat to low to maintain a gentle simmer. Cook uncovered for 15 to 20 minutes, or until the noodles reach an al dente texture and the vegetables are tender.
- Combine chicken and season: Remove rosemary sprigs and bay leaf from the soup. Stir in the shredded chicken, fresh dill, and freshly squeezed lemon juice. Taste and adjust seasoning with additional salt, pepper, or red pepper flakes as desired.
- Serve: Ladle the hot soup into bowls and serve immediately for a nourishing, comforting meal that supports your flu-fighting needs.
Notes
- Use low-sodium chicken stock to control the salt level in the soup.
- If you prefer, substitute the noodles with gluten-free pasta for a gluten-free version.
- Shredding the chicken rather than cutting into pieces helps it absorb more of the soup’s flavor.
- Fresh lemon juice brightens the soup and adds vitamin C, supporting immune health.
- The heat from the cayenne and red pepper flakes is mild; adjust seasoning according to your spice preference.
Nutrition
- Serving Size: 1 bowl (approximately 1.5 cups)
- Calories: 280 kcal
- Sugar: 4 g
- Sodium: 450 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 26 g
- Cholesterol: 60 mg
