It all started right before the holiday. I think 75% of my extended family was victim to some terrible chest cold and cough. Like unable to sleep or stop coughing. The worst. I was a mix of still trying to stay merry (it’s Christmas!), trying check on everyone, and yet also spraying myself and the boys with hand sanitizer every 2.6 seconds because we were leaving for Mexico on New Years Eve and I really did not want to travel down with the flu.
Somehow, during that week, we managed to side step whatever horribleness that was going around. Yet there was the whole stomach bug that traveled with us via Beckett to Mexico which made the first few days oh so lovely. Got through that one and back home, healthy. Yippee!
Then, the sore throat hit. Ever so slightly at first for M and I. B decided to make another vacation illness appearance and spiked a fever and terrible cough right in the beginning of his ($300, ahem) ski camp in Montana. No one could reach Mike (cell service) so the poor kid slept in a chair in the ski guys office until Mike showed up hours later to pick him up. My HEART. I still feel sad.
Luckily whatever it all is just hit M and I ever so slightly. And I’m hoping that stays the case and that it stays away from Logan. I’ve been working out, drinking ALL the water, upping the vitamin C, limiting alcohol, and trying to rest as much as possible. I’ve heard this whole chest/cough/fever thing is no joke. It’s the legit flu and is not protected by the flu shot that we all stuck ourselves with way back in October. Fantastic.
Ok. I get that the flu shot can’t be perfect but come on. Can’t it do better than this? Mike was told by his doctor it literally does nothing against the top flu viruses this season, they were just that off. I feel like I hear that every year though. There has so be a smarter person to figure this all out. There has to be!
Until then, it’s on us to do what we can to stay healthy. I am wiping down surfaces and door knobs and phones like a madwoman. And making my new magic soup. My healing chicken noodle soup, if you will.
I made this recipe at the first onset of any little throat soreness or cough and (knock on wood) Mike and I breezed by pretty unaffected compared to most our friends and family. I tell you, this soup has got something going on with it.
What is it exactly?
Well, you roast up the chicken with all these lovely spices. Garlic powder, chili powder, cayeene, oregano, rosemary, basil, red pepper flakes. You get the tiniest of kicks from the chili powder, cayenne, and red pepper flakes throughout the soup which helps so much with sinus pressure. Making the rub with these spices and roasting up the chicken made this soup so outstanding and different from most chicken noodle soup recipes.
What else does it offer? Well there is the garlic. Eight gloves minced up, to be exact. Garlic is known to boost the immune system and can therefore reduce the severity of the common cold or flu. Sign me up.
You’ve also got your go to basic veggies in there which are always good for you: onion, celery, carrots. Lots of broth and a squeeze of lemon and you’ve got yourself a bowl of not only comfort, but, hopefully health. Take a deep breath and enjoy the goodness and hopefully, stay well!
HEALING CHICKEN NOODLE SOUP
Recipe adapted from 12 Tomtatoes
2 bone in chicken breast halves (or 1 whole one)
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon chili powder
1/2 teaspoon cayenne
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon dried (or fresh) rosemary
Kosher salt and freshly ground pepper, to taste
2 (32 oz.) boxes chicken stock
1/2 cup fresh dill
8 cloves garlic, minced
3 stalks celery, diced
2 large carrots, peeled and diced
1 large onion, finely chopped
1 bay leaf
1 lemon, juiced
1/4 teaspoon red pepper flakes
2 cups noodles, I used whole wheat egg noodles
Preheat your oven to 350.
Line a baking sheet with foil and place chicken breasts on top. Pat dry and rub with olive oil, salt, and pepper. Use remaining spices listed up above up until rosemary to make a rub and rub into chicken. Roast in oven for 45 minutes. Let cool.
To make the soup, get a large pot going on the stove over medium heat. Add in a little olive oil and saute and the carrots, onion, celery. Add in the garlic and bay leaf. Season with salt, pepper, and red pepper flakes.
Pour in stock and fresh lemon juice and let soup come together for a bit, 10-15 minutes. Shred up your cooked chicken and add to the pot. Stir in fresh dill.
At this point you can add the noodles too and let simmer until cooked, or I like to keep my noodles separate and just serve when ready to eat.
Enjoy and be well.