When life gives you cold days in San Diego, make chicken noodle soup!  Last weekend I was fortunate to be soaking up the PERFECT weather in San Francisco while it was pouring rain in San Diego.  I came home on Sunday to cold temps and dark skies, so I decided to make soup for the very first time.  I found a delicious looking recipe, and it turned out just so.

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Flu Fighter Chicken Noodle Soup
Slightly modified via Baker by Nature
INGREDIENTS:
1 pound skinless, boneless chicken breast tenders
4 tablespoons olive oil
1 teaspoon organic taco seasoning
1 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1/2 teaspoon dried oregano
3/4 teaspoon salt
3/4 teaspoon ground black pepper
3 large carrots, peeled and sliced
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
16 oz noodles (I used organic fusilli)
Juice of 1 lemon
1/2 cup fresh dill, chopped

DIRECTIONS:

  1. 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.
  2. While the chicken is roasting, make the soup.
  3. Heat remaining 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 at once.

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