More than Chicken Soup

This chicken soup is not just for flu or cold season but if your family is stricken this More than Chicken Soup may help soothe those miserable symptoms. A friend of mine was under the weather and I just had to try this recipe. We’ve all heard of the benefits of chicken soup. But all chicken soups are not equal. Do chicken soups leave you searching for flavor? <yes, often> Do you find the chicken bland no matter how spicy the broth? <yes, often> Not here! The chicken is spiced up & oven roasted, adding to soup just before serving. I was a little tentative about the recipe since my friend is not into curry. Nope! The recipe doesn’t have curry powder but it has several spices (no turmeric) found in curry. He loved it! Yep, he feels much better today.

Thank you Baker by Nature for this Flu Fighter Chicken Noodle Soup recipe. Please forgive me if I change it ever so slightly.

Recipe

Step 1:

Preheat oven to 375 degrees F

1 Pound thinly sliced chicken breast, or chicken tenders
2-3 Tablespoons olive oil

Mix:
1 Teaspoon garlic powder
1 Teaspoon cumin
1/2 Teaspoon chili powder
1/2 Teaspoon cayenne pepper
1/2 Teaspoon dried oregano (ground is okay, 1/8 teaspoon is about the equivalent)
3/4 Teaspoon salt
3/4 Teaspoon pepper (fresh ground optional)

Add the olive oil to a shallow bowl. Dip both sides of the chicken pieces into the oil. Single layer the pieces on parchment paper covered (for easy cleanup) lipped cookie sheet. Sprinkle spice mixture over the top of the chicken pieces, flip and repeat. Place into preheated oven. After 10 minutes remove the pan from the oven and turn over the chicken pieces. Finish roasting, another 10-15 minutes depending on the thickness. Remove from oven. Set aside to cool.

Step 2:

2 Tablespoons olive oil
3-4 Carrots-peeled and diced
3 Stalks celery-diced
1 Large sweet onion-diced
8 Cloves of garlic-minced
1/2 Teaspoon salt, may need more if stock is reduced salt
32 Ounces chicken stock
4 Cups water
1 Bay leaf
2 Cups pasta-choose a pasta that will not overwhelm the soup … you may wish to cut back a little here. With leftovers the pasta tends to continue to swell. Recommend narrow egg noodles, small elbow or fusilli.

Juice of 1 lemon (no lemon? add 1/2-1 tablespoon apple cider vinegar)
1/4-1/2 Cup chopped fresh dill

In a dutch oven add oil over medium/high heat. To this add the carrots, celery, & onion. Sauté until the veggies are limp. Add the garlic and continue for another minute. Sprinkle with the salt. Add the stock, bay leaf and water. Bring to a healthy simmer. Add the pasta and cook to al dente. During this process shred the chicken into bite size pieces either with forks or by hand.

Add the chicken, dill and lemon (or vinegar) to the soup base. Bring heat up to serving temperature.