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RECIPES

“Flu Fighter” Chicken Noodle Soup.

 

This Flu Fighter Chicken Noodle Soup is loaded with good for you ingredients, it’s cozy and the epitome of comfort food. Perfect for when you’re feeling congested or experiencing flu-like symptoms.

This week I was feeling a little under the weather, so I decided to make a big pot of my favourite Flu Fighter Chicken Noodle Soup! I discovered the recipe for this soup a couple of years ago, and it has since become a staple of mine to help me make it through the cold and flu season.

When you are recovering from the flu there is nothing more comforting than a hot bowl of soup. This Flu Fighter Chicken Noodle Soup Recipe offers a mix of spices that may help boost your immune system.

This soothing chicken noodle soup is more than just the ultimate comfort food–it contains a secret ingredient that puts it over the top in taste as well as in immune-boosting power!

 

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:

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

For the soup:

  1. 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.
  2. 10-12 minutes.
  3. Season with salt and pepper and red pepper flakes.
  4. Add garlic and bay leaf and cook for 1 minute, or until fragrant, then pour in chicken stock and noodles.
  5. Bring mixture up to a boil, then reduce heat to low and simmer for 15-20 minutes, or until pasta is al dente.
  6. Add shredded chicken to soup and stir in lemon juice and fresh dill.
  7. Taste and adjust seasoning, if necessary.
  8. Ladle into serving bowls and serve hot.
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KETO

Chewy Keto Chocolate Cookies Recipe

 

 

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RECIPES

Crunchy Chicken Fingers Recipe

 

Chicken fingers with crunchy chip coating. Great with bbq sauce. My 3 year old helps crush the chips. Very easy to make!

Prep: 10 mins
Cook: 20 mins
Total: 30 mins
Servings: 6
Yield: 6 servings

INGREDIENTS

 

DIRECTIONS

  • Preheat oven to 400 degrees F (200 degrees C).

  • Mix egg beat and milk in a shallow dish or bowl; place crushed chips in a separate shallow dish or bowl. Dip chicken first in egg mixture, then in crushed chips to coat. Place coated chicken on an ungreased cookie sheet.

  • Bake in preheated oven for 10 minutes; turn sides and bake for another 10 minutes.

     

Nutrition Facts

474.5 calories; protein 42.1g 84% DV; carbohydrates 37.8g 12% DV; fat 17g 26% DV; cholesterol 151.5mg 51% DV; sodium 365.9mg 15% DV.
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RECIPES

Grilled Cassava Flour Pizza Crust

 

Grilled paleo pizza that is super fun and an interactive meal. Top with your favorite toppings.

Prep: 15 mins
Cook: 7 mins
Additional: 5 mins
Total: 27 mins
Servings: 4
Yield: 4 4-inch pizza crusts

INGREDIENTS

 

DIRECTIONS

  • Preheat grill for medium heat and lightly grease the grate.

  • Mix water, coconut sugar, and yeast in a measuring cup until well combined. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes. Add avocado oil, salt, and Italian seasoning; stir well.

  • Combine cassava flour, arrowroot powder, and gelatin in a bowl. Pour in yeast mixture; stir with a wooden spoon until well combined. Add more cassava flour as needed, 1 tablespoon at a time, until a dough forms.

  • Divide dough into 4 equal portions; knead and shape into balls. Dust a piece of parchment paper with arrowroot powder; place 1 dough ball on top and generously dust the top. Cover with another piece of parchment paper; roll out into a 4-inch pizza crust. Repeat this step with remaining dough balls.

  • Remove top parchment paper. Grease top of each crust with coconut cooking spray; flip and place crusts on the grill, greased-size down. Cook until golden brown, about 7 minutes.

     

Nutrition Facts

150.1 calories; protein 0.7g 1% DV; carbohydrates 32.2g 10% DV; fat 2.1g 3% DV; cholesterolmg; sodium 296.4mg 12% DV.
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