Our version of chicken soup, a quintessential comfort food, includes a few twists that elevate it beyond the traditional recipe. While soup might not be our go-to choice in warmer months, as autumn arrives, it becomes a staple in our kitchen. This is especially true when the season brings common colds and the need for nourishing, comforting dishes. Our “flu-fighting” soup is not just a remedy; it’s a delightful culinary experience in high demand.
The unique aspect of our chicken soup lies in the final ingredients we introduce: lemon juice and an abundance of fresh dill. These might not seem essential at first, but they transform the soup significantly. The lemon juice adds a vibrant, zesty flavor, enhancing the overall taste. Meanwhile, the fresh dill introduces a refreshing quality that keeps you engaged and eager to savor every spoonful of the broth. This soup strikes the perfect balance of spices, ideal for clearing up sinuses, but its versatility allows for adjustments to suit personal preferences. We encourage giving this recipe a try – its exceptional taste is sure to impress!
45-60 minutes to prepare serves 6
INGREDIENTS
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
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
Kosher salt and freshly ground pepper, to taste
Soup:
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 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
Kosher salt and freshly ground pepper, to taste
PREPARATION
Preheat oven to 375º F.
Season chicken breasts generously with salt and pepper, then drizzle with olive oil and season with remaining herbs and spices. Rub everything on both sides of chicken, then transfer to a large baking dish.
Bake for 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 and bay leaf and cook for 1 minute, or until fragrant, then pour in chicken stock and noodles.
Bring mixture up to a boil, then reduce heat to low and 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. Enjoy!
