It’s the time of year where everyone around me seems to be getting sick. And it seems no matter how hard I try eventually the cold gets me too! I tend to go with the all-natural remedies over medications. So the moment I sniffle its vitamin C, Echinacea and a “Wellness Shot” (I know it has ginger and cayenne in it—can’t remember the rest of the ingredients!) from my local health food store. Of course there is the classic cure as well: Chicken Noodle Soup.
No, it’s not just an old wives tale! Chicken noodle soup does have immune boosting properties. In fact, when tested in a lab, the soup is found to be an anti-inflammatory that slows the spread of mucus. I guess this is one of those cases where mothers actually know best!
Of course these days my mother lives on the opposite side of the country from me, so if I want soup its on me. Needless to say, making a pot of soup from scratch is a tremendous chore- especially when I am already feeling under the weather. So instead I use a short cut recipe that is just as good as the real thing!
Easy Chicken Noodle Soup: (serves 8)
- 1 Tbsp. butter
- ½ a onion, chopped
- 3 celery stalks, chopped
- 4 carrots, chopped
- 64 oz. of low sodium chicken broth
- 1 lb. cooked chicken breast, chopped
- 2 cups noodles (I prefer egg noodles)
- 3 Tbsp. fresh parsley, chopped
- ¾ tsp. dried basil
- ¾ tsp. dried oregano
- 1 bay leaf
- Salt and pepper to taste
In a large pot melt butter over medium heat. Add onion, celery and carrots and continue cooking until onions are translucent. Add broth. Stir in chicken, noodles, parsley, basil, oregano and bay leaf. Add salt and pepper to taste. Bring soup to a boil. Cover and reduce heat allowing soup to simmer for 20 minutes before serving.