Chicken Noodle Soup Recipe — for the Common Cold that Plagues Us

This is so easy, you’ll wonder why you ever bought those little red and white cans….  This makes a very “brothy” soup — which is exactly what you need when you’ve got a cold.  The steam will help you breathe better, and the liquids will help your whole body breathe as well.  Keep the salt levels low — and the broth levels high.

***************************

Makes 14-15 cups of soup (3.5 quarts)
Calories per cup: 95

6-8 ounces chicken meat (your choice whether white meat or dark — it doesn’t matter to the soup, or the original bird)
OR
1/2 whole sm. chicken w/ skin and bones

1 stalk celery, minced fine
1 sm white onion, minced fine
1 roma tomato, chopped fine
1 sm carrot, shredded
1 clove garlic, pressed or minced fine
3 qts (12 c) chicken stock (low sodium or reg)
salt/pepper to taste (go light on the salt)
1/2 t dried thyme
1 c milk
8 oz uncooked pasta*, any shape (but egg noodles are the traditional choice)

*If you are using spaghetti or other long pasta, break ito 3″-4″ lengths before cooking.  My own personal favorites for this soup are either narrow egg noodles, or tiny pasta shapes like alphabets, orzo, or stars.

For this recipe, it does not matter whether  you start with a whole chicken or not — using a chicken w/ the bones and skin still on will make a richer  and more “chickeny” soup in the end — but it’s up to you.  If you use boneless/skinless pieces, add 2 T olive oil to the recipe.  This will make a lower cholesterol version of the classic soup — but the calories will remain the same.

  • Allow un-cooked chicken to ice-cold brine in salt water for 30-45 minutes, while you prepare other ingredients
  • Chop fine the onion, celery, garlic, and tomato and shred the carrot.
  • Add the vegetables to the chicken stock + thyme,  and bring to a boil.
  • Add chicken pieces or 1/2 a whole chicken to the broth, and return to a boil.  Lower heat to a simmer, and cover tightly for 35-45 minutes, or until chicken is very tender.
  • Remove chicken from pot and chop meat fine.
  • Return chicken to veggie stock, and season to taste with salt and pepper. (add olive oil here if you have used boneless/skinless chicken)
  • Add egg noodles or other pasta to pot, return to a boil, and cover tightly for 7 minutes.
  • Add milk
Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s