While traditional chicken soup is considered the epitome of comfort food, we’ve made a few changes that, we think, take this above and beyond the classic recipe. As we’ve mentioned before, we don’t really crave soup during the warmer months, but once fall rolls around it’s basically the only thing on our mind. Add to that the fact that everyone’s getting sick and needs a little nourishing comfort food to make them feel better, and you’ll find that a delicious, “flu fighting” soup is in pretty high demand.
What sets our soup apart from the rest are the final touches we added: lemon juice and lots of fresh dill. While those two things might not seem like absolute necessities, they are. The lemon juice brightens up the flavor tremendously, and the dill adds a refreshing element that keeps you hooked and slurping down as much of the broth as you can. It’s got the perfect amount of spice to it – perfect for opening up those sinuses – but you can feel free to tweak it as you like…give it a shot though, ‘cause this stuff is crazy good!
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
