I'm a strong believer in more natural healing when it comes to colds and the flu - drinking lots of water, tea, sleep, pampering from loved ones, and of course home cooked chicken noodle soup. This is the stuff of magic! Sure to cure all (although I am guilty of NyQuil over-use. Sometimes you just need to get to sleep).
So if you have a few extra minutes this weekend, chop up some veggies, heat up the chicken stock, and make your neighbor or loved one a pot of healing soup. The thoughtful gesture might just push them over the edge to get better!
Chicken Noodle Soup
Roughly Adapted from Smitten Kitchen
- 1 tablespoon vegetable oil
- 1 large onion, chopped
- 1 rotisserie chicken
- 2 cups water
- 4 cups chicken broth
- 2 bay leaves
- 2 teaspoons salt
- Freshly ground black pepper
- 2 large carrots, diced
- 1 medium leek, chopped
- 1 large celery stalk, diced
- 3 ounces dried egg noodles, I used this one
- 1 tablespoon chopped fresh dill
- Add the onion and sauté it for 3 to 4 minutes, until beginning to take on color at edges.
- Add a the celery and carrots, sauté.
- Add chicken broth, bay leaf, salt, pepper, and bring to a boil. Once a rolling boil has begun, reduce to a simmer.
- Cook for about an hour, tasting along the way. I think I left mine on the stove for about an hour and a half total.
- While your broth is simmering, chop the rotisserie chicken to small, cubed pieces. I used primarily light meat.
- When you're ready to eat, and your kitchen smells fantastic, add two egg nests and cook about 7 to 9 minutes (check the package to be sure). Add chopped dill.
- Add chicken to heat through, right at the end.
- Serve in a big mug, with a few saltines.