The AvenuePitsworth

Flu Fighting Chicken Noodle Soup

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

  1. 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.
  2. 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.
  3. 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.
  4. Add cooked chicken, lemon juice and dill, taste and adjust seasoning.

Makes 8 bowls

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