If you are fighting a cold or flu, try this nutrient-rich soup.
Ingredients
450g skinless, boneless chicken tenders
1/2tsp chilli powder
1/2tsp oregano
1tsp garlic powder
1/2tsp cayenne powder
1tsp ground cumin
3/4tsp each of salt and pepper
2tbsp olive oil
For the Soup:
3large peeled and diced carrots
3stalks diced celery
1 large diced onion
8 minced cloves garlic
950ml chicken stock
4 cups of water
2 cups of your choice of noodles
Juice of a lemon
¼-1/2cup fresh chopped dill
3tbsp olive oil
1 bay leaf
Instructions
- Preheat oven to 190°C and Place chicken tenders on a large baking tray lined with parchment paper. Sprinkle over the spices and drizzle with olive oil. Place in oven and bake for 25 minutes. Pull chicken apart with two forks.
- Prepare the soup while the chicken is roasting by heating the olive oil in a large soup pan over medium heat. Add onion, carrots and celery and cook for 8 or 9 minutes before adding the garlic and a pinch of salt. Cook for another minute before adding the water, chicken stock and bay leaf.
- Increase heat to high and bring soup to a boil before reducing. Add noodles and simmer for 10 or 15 minutes until all ingredients are cooked.
- Add cooked chicken, lemon juice and dill, taste and adjust seasoning.
Makes 8 bowls
