Flu-Fighter Chicken Soup

This soup is easily the most flavorful broth-based soup I've had in a long time. 

Usually between the choice between heavy-cream and broth, I'm like "Give me all the fat I can handle." But when I'm trying to kick an oncoming flu, this one's it. It's the comfort and healthy and yum you need all wrapped up into one. 

I recommend eating this with a cuddly baby while watching Zathura. The combination of baby cuddles and warm soup is excellent. 

Here's the recipe, which is pretty fun to make: 

FLU-FIGHTER CHICKEN SOUP

Adapted from Baker by Nature

Ingredients

• For the chicken:
• 1 pound skinless, boneless chicken breast 
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon dried oregano
• 3/4 teaspoon salt
• 3/4 teaspoon ground black pepper
• For the soup:
• 3 tablespoons olive oil
• 3 large carrots, peeled and diced
• 3 stalks celery, diced
• 1 very large onion, finely diced
• 8 cloves garlic, minced
• Big pinch of salt
• (1) 32 oz containers chicken stock
• 4 cups water
• 1 bay leaf
• 2 cups noodles of your choice, I used rigatoni
• Juice of 1 lemon
• 1/4 cup fresh dill, chopped

Instructions

1. Preheat oven to 350º. Place chicken in an oiled baking pan. Drizzle with 2 tablespoons of oil and sprinkle with spices. Bake for 12 minutes, then flip over and bake for another 12 minutes or until done. While the chicken is cooking, prepare the soup. After the chicken is cooked, shred into large chunks with two forks. 
2. Heat olive oil in a dutch oven or soup pot over a medium. Add in carrots, celery, garlic and onion, and cook for 8-9 minutes. Add in your pinch of salt, bay leaf, water and chicken stock. 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 it up! Mmm, healthy comfort-food goodness.