Chicken Noodle Soup

Wow, do I know a lot of people who are feeling under the weather right now. I’m trying to stay ahead of it with religious hand washing and, quite frankly, just staying away from anyone who has even the slightest sniffle. I have much too much to do and cannot afford to catch whatever is going around.

Don’t get me wrong it’s not that I don’t feel for my under the weather friends. I hope they feel better soon, but I’ll just keep my distance thank you very much.

However, I will offer my favorite cold relief solution:  chicken soup.

Nothing feels quite as nourishing as a steamy bowl of homemade chicken soup. It screams good for you. In fact, there’s a bunch of studies out there (by actual scientists) that say chicken soup helps break up congestion and eases the flow of nasal secretions. In addition, many say it also inhibits the white blood cells that trigger the inflammatory response causing sore throats and the production of phlegm.

This is my basic go-to recipe. Slurp away and feel better soon!

Ingredients

• 1 pound chicken breasts, skinned and diced
• 1/2 onion, diced
• 2 garlic cloves, minced
• 2 carrots, peeled and diced
• 1 parsnip, peeled and diced
• 8 cups chicken broth
• 1/2 pound egg noodles
• 1 teaspoon dried red pepper flakes
• 1 tablespoon fresh dill, minced
• 3 tablespoons extra virgin olive oil
• Salt and black pepper to taste

Directions

1. Heat the olive oil in a large pot over medium-high heat.
2. Add the onion and garlic. Saute until the onion is translucent.
3. Toss in diced carrots and parsnip. Saute until just tender.
4. Pour in the broth. Bring to a boil.
5. Add the diced chicken. Let it poach for a few minutes.
6. Add the egg noodles. Reduce the heat to medium-low and cover.
7. Let it all simmer until the chicken is thoroughly cooked and the egg noodles are al dente.
8. Stir in the fresh dill and red pepper flakes.
9. Season with salt and pepper.
10. Serve nice and hot.