As I walked through the halls of Target and saw Valentine's Day decorations for as far as the eye can see I wondered if love was actually in the air or if we perhaps jumping the gun a bit... Then I walked two aisles over and saw floor to ceiling germ killing agents; an entirely different kind of season that we are absolutely not jumping the gun on because we know what is in the air. Germs.
For the past few days my dear partner, Samantha, has been fighting a bug. Since I am flying in town for my bachelorette party this weekend I absolutely need this girl in prime form, which is why Dr Nicolr (not actually a Dr) is perscribing a heaping bowl of Spicy Chicken Noodle Soup!
Chicken Noodle soup is delicious in its original form, but we need something that is packed with healthy nutrients and a little spice to help sweat this bug out! So after careful consideration, I decided that making this soup from scratch was the only way to go. So I called up Mama-Sue and asked her to send me grandma’s old Flu fighting recipe and here was the result!
- 1 lbs of Chicken
- 2 TBSP Olive Oil
- 1 tsp Garlic Powder
- 1 tsp Cumin
- 1/2 tsp Chili Powder
- 1/2 tsp Cayenne
- 1/2 tsp Oregano
- 3/4 tsp Salt
- 3/4 tsp ground pepper
- 3 TBSP Olive Oil
- 3 Large Carrots
- 3 Stalks of Celery
- 1 Large Onion
- 2 Cups of Squash
- 8 Cloves of Garlic
- 1 Container (32 oz) Chicken Broth
- 4 Cups of Water
- 1 Bay Leaf
- 2 Cups of Noodles (I used Gluten Free Noodles, because I can)
- Juice of 1 Lemon
- 1/2 Cup Dill
- Preheat oven to 375 degrees (F). Place chicken tenders in a large baking dish lined with parchment paper. Drizzle with 2 tablespoons of oil and sprinkle with spices.
- Place in the oven and bake for 25 minutes, flipping the chicken at the half way point. Once cooked, pull into small chunks using two forks.
- While the chicken is roasting, prepare the soup.
- Heat olive oil in a large, heavy bottomed soup pan over a medium flame. Add carrots, celery, and onion, and cook – stirring occasionally – for 8-9 minutes.
- Add garlic and salt and cook for another minute before adding the bay leaf, water and chicken stock.
- Increase heat to high, bring soup to a boil, then reduce heat to medium-low, stir in noodles, and simmer for 10 – 15 minutes, or until the vegetables are soft and the pasta al dente. Stir in cooked chicken, dill, and lemon juice. Taste soup to adjust seasonings, then serve your flu fighting meal!!!
I like to serve my noodles with a rice cracker – because it is delicious that way :) I hope you enjoy this spicy chicken noodle recipe! If you do recreate this at home, please send us pictures or #pursuitofbalancerecipes
Cannot wait to see what you all come up with!