Well, it’s definitely that time of year. Time for sneezes, sniffles, and coughs, and just plain yucky-ness! (That is my official term!) The cold windy weather doesn’t help either. It just makes me want to snuggle up under a blanket on the couch with a good book and stay there until Spring 😉 Too bad (or maybe thankfully) Munchkin doesn’t agree. There is not much that slows him down, not even a cold. So, if I can’t escape, I might as well embrace this wintertime with a little feel-good recipe: Chicken Noodle Soup!
I mentioned the other day that we’ve been battling colds in our house for over two weeks now. Munchkin came down with a cold first, and then Hubby caught something. I thought I had escaped it because I wasn’t having any symptoms, and then one day it hit me. And, it hit me hard. It took me the longest to get over it, and so, I decided I needed the magic that is chicken noodle soup to get me over the hump. I think it helped 😉 Along with multiple trips to the new Arden’s Garden just down the street from us. (Thanks, Hubby! He even stopped one morning before going to work to get me a fresh smoothie plus reinforcements, including the ginger shooter, for the day.) We all seem to have a lingering tickle in our throats, but we are almost fully recovered.
I’ve made a couple versions over the years, and they have somehow morphed together into this recipe. It’s so nice to have a straightforward recipe on days when you’re not feeling 100% yourself or when you’ve been caring for someone else not feeling his or her best. (Aren’t babies just pitiful when they’re not feeling well?)
You could make this recipe in the crock pot by just throwing all the ingredients in and cooking on high for 4 hours or low for 8 hours, but I think it’s just as easy and actually quicker on the stove. Plus, I like to sauté the veggies first for an added layer of flavor.
Chicken Noodle Soup
2 lbs skinless chicken thighs (The dark meat has extra nutrients to battle sickness and bone-in will add some extra flavor to the broth; skip the skin, though, or you’ll end up with a fattier broth.)
5 carrots, peeled and chopped
1 onion, peeled and chopped
4 celery stalks, chopped
3 cloves garlic, minced
1 TBS herbes de provence
1 inch fresh ginger, peeled and grated
3 TBS EVOO
1 TBS turmeric
Fresh thyme sprigs
2 bay leaves
Egg noodles (Look for ones made of just flour, egg and water)
Juice of 2 lemons
In a large stockpot, heat EVOO on medium and sauté chopped veggies with garlic, ginger, and herbes de provence. Once the veggies are soft and the onions are translucent, add the chicken, turmeric, bay leaves and thyme sprigs. Fill the pot with water, bring to a boil, then reduce to a simmer. Simmer for about 45 minutes, until chicken has cooked through and the broth has developed its flavor. Remove the chicken and pick the meat off the bones. Turn up heat until broth is boiling. Then, add the dill, parsley, and noodles and cook to al-dente. Add the chicken meat back and juice 2 lemons into the stock.
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