As it turns out, I have a cold. Maybe the flu. Probably not the flu. I don’t know. I’m a terrible patient. I have flu-like symptoms, but I don’t rest well. That said, I did go to bed at 8:30 on Saturday night and slept on and off all day Sunday. Who’s got time for being sick??! Not me. It’s almost Thanksgiving. I’ve got something to make…even though I don’t know what it is. Probably a salad. Or pie. Definitely pie. Or a salad.
Anyway, since I was sickly on a Sunday when Chick-fil-a is closed (and they have some of the best chicken soup when you don’t feel like cooking), I was forced to make my own. I totally believe in the healing power of chicken noodle soup. The broth is full of nutrients simmered out of the chicken bones and veggies; and it’s easy to eat when you feel puny. If you’re in a similar situation, here’s my recipe. You can adjust it in any way you like, adding more herbs, different spices, or other veggies. Hope you feel better soon. xo
Chicken Noodle Soup
6 servings
Chicken Noodle Soup with Veggies and warm broth is definitely healing for me!
- 1 Tbs extra virgin olive oil
- 1/2 large onion, chopped
- 2 med-large carrots, peeled and chopped
- 1 parsnip, peeled and chopped (or 1 small potato, peeled and chopped)
- 1/2 large red pepper, chopped
- 2-3 garlic cloves, smashed and chopped
- 32 oz low-sodium chicken stock
- 2 chicken legs, skinned and separated into drums and thighs
- fresh thyme and fresh rosemary
- 3 cups water
- 1 cup wide egg noodles
- salt and pepper to taste
Heat a heavy bottomed pot over medium heat and add the oil. Toss in the veggies – onion through the garlic – and cook for about 5-7 minutes, stirring often, until the onion is translucent. Don’t brown the garlic, adjust the heat down if needed. Add the chicken stock and the chicken pieces, herbs and water and bring to a boil. Reduce heat to simmer and cook for about 30 minutes or until chicken reaches 180 degrees. Then, remove the chicken pieces and set aside to cool enough to handle. Bring the soup up to a boil again and add the noodles and give it a good stir. Cook until noodles are al dente, about 7-9 minutes. Meanwhile, remove chicken from the bones and shred or pull into bite-sized pieces. Add the chicken back to the soup and adjust the seasoning with the salt and pepper.
I ate mine with a leftover banana-veggie muffin and a 1/2 cup of cherry tomatoes. I might have had 2 bowls. It’s got healing power, baby, and I want to get better! Stay well.
Patrick Bartkus
DietitianSherry