Hiding from this horrible flu

While this flu rages on throughout the country, I have taken a strong stance against letting it into my body again. I refuse to get sick...you hear that, flu? Leave me be!

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

Ingredients

• 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

- In a large heavy pot over medium-high heat, heat the vegetable oil. 

- 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.

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