February 1, 2013
Last month I came down with a cold and whenever I get sick, I always think about one thing - chicken noodle soup. Because the flu and cold season seems to be extra potent this year, I thought this would be a good recipe to share. I'm not sure if chicken noodle soup has any healing or medicinal properties but you be the judge:
Will Chicken Noodle Soup Really Cure the Common Cold?
The Science of Chicken Soup
Chicken Noodle Soup for Colds: Does It Work?
Does chicken noodle soup make you feel better?
Chicken soup
Fresh vegetables and spices go into the soup and the aroma fills the kitchen while the soup is cooking. It just makes me feel better smelling the soup.
One thing that makes this recipe good is the spice combination. Fresh Italian parsley may not seem like a big deal, I think it adds a lot to the soup. Fresh thyme, bay leaves and dill round out the spice mixture. When all of these spices come together they create a flavor profile that just really works.
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Ingredients
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3 pounds of chicken meat breasts, thighs & drumsticks - skin and fat removed
1 medium onion chopped
2 garlic cloves finely chopped
10 - 12 cups filtered water
1 1/2 cups carrots sliced
1 1/2 cups celery sliced
10 oz wide egg noodle pasta cooked
1/2 cup fresh italian parsley finely chopped
3 sprigs fresh thyme finely chopped
3 bay leaves
1 tsp dried dill
Salt and pepper to taste
**2 cups reserved pasta water
***Preparation***
When the chicken is cooked, remove chicken from the pot and place on a plate to cool. Add the sliced carrots and celery to the chicken broth, onions and garlic. Let the chicken broth and vegetables simmmer 10 - 15 minutes. Add the chopped parsley, thyme, bay leaves, dill, salt and pepper, turn heat down to low. Cook the egg noodles in boiling water for 6 - 7 minutes, drain and add noodles continue to simmer the soup on low.
Serve chicken soup in a pasta bowl or large soup bowl.