Chicken Noodle Soup for the Soul

Flu and other assorted viruses seem to be rampant these days.  When my boys returned from Texas, they brought back with them severe colds.  They were sick for a few days and now it’s my turn.  If I have what they had, I can be comforted knowing that it’s only a 2 or 3 day thing as opposed to the the flu.  Earlier in the week I made a batch of Chicken Noodle Soup and thought about posting the recipe.  It’s the best I’ve found.  I didn’t but now it seems I have a second chance.  It’s all I want to eat and I’ll be making it again tonight.

Even though the healing properties of Chicken Noodle Soup were long considered to be folklore, it turns out that, scientifically, there is some validity to the arguments.  Studies have shown that it helps to break up congestion, inhibits white blood cells that trigger the inflammatory response, causing sore throats and the production of phlegm (mmm.. bet you’ve never seen that word in a food blog before) and when the chicken is cooked, it releases an amino acid called cysteine that thins out mucus (another great food blog word) in the lungs and aids in healing.

What I mostly love about this soup is how amazingly easy it is.  When you or your family is sick, do you really want to be in the kitchen all day?  I use several shortcuts (including a rotisserie chicken) that turn this into a quick and easy comforting dinner.  You won’t use what little energy you may have to make it.  And it’s delicious to boot.

I’ll post pictures later (Ty has run to the store for a few ingredients) but wanted to get the recipe up now.  Sick or not, you’re sure to love this soup.  It’s a keeper

Chicken Noodle Soup

2 tablespoons canola oil

2 carrots, peeled, cut into small dice

2 celery ribs, sliced thin

1 medium onion, small dice

2 bay leaves

3 sprigs fresh thyme

3 cloves garlic

3 quarts chicken stock (I like to use Knorr Homestyle Chicken Stock)

8 oz. wide egg noodles (I like the Muellers rustic wide noodles)

1 rotisserie chicken, skin and bones removed, meat diced

Salt and pepper to taste

First, heat up the oil in a soup pot.  Then saute the onion and celery for a few minutes.  Add the carrots, bay and thyme and continue cooking until everything is tender.  Add the garlic and saute until just fragrant (about 30 seconds).  Add the chicken stock and bring to a boil.  Add the noodles and cook 5 minutes or until al dente.  Stir in the chicken and season to taste with salt and pepper.  Serve.

See?  Easy.  And if you’re sick it’s sure to help.  Enjoy!

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