A rather unpleasant text from M in Houston confirmed it. The flu had invaded our home. So, I began my normal routine of getting out the fluids and saltines, thermometer, comfy blankets and pillows on the couch and then braced myself for the day ahead. There is only one recipe I turn to on days like these. Chicken noodle soup. This isn’t your normal ‘boil a chicken in water’ chicken noodle soup. Some of the basic ideas are the same, but the volume is kicked up with garlic, lots of fresh herbs, and lemon. Ingredients I swear heal you faster and prevent those who are still healthy to not get sick…wishful thinking on my part? Anyways, make it. From scratch. I promise it’s not too involved and the process of making it, eating it, and knowing you have a nice warm pot on the stove for anytime you need it is comforting. And comfort is necessary when you or your loved ones are sick.
- 2 pieces boneless skinless chicken breasts
- 2 onions, 1 halved and 1 chopped
- 2 garlic cloves, crushed
- 1 fresh bay leaf
- 2 TBS good olive oil
- 4 medium carrots, thinly sliced
- 4 celery stalks, thinly sliced
- Salt and black pepper
- 1 quart good chicken stock
- 1/3 lbs whole wheat noodles
- 4 scallions, thinly sliced on an angle
- 1/4 cup finely chopped fresh parsley
- 1/4 cup finely chopped fresh dill
- Zest and Juice of 1 lemon
- In a sauce pot, combine first 4 ingredients with enough water to cover. Bring to a boil, then down to simmer for 15 - 20 minutes.
- Meanwhile, in a soup pot or dutch oven heat the olive oil over medium heat and add the vegetables. Season with salt and pepper. Cook until the vegetables are tender, around 8 minutes. Add the chicken stock and bring to a boil.
- Remove the poached chicken from the liquid and add about 2 cups of the cooking liquid, pouring through a strainer, to the soup pot. Dice the poached chicken, then stir in the noodles along with the chicken and simmer for 5 minutes. Turn off the heat and add all the fresh herbs along with the lemon juice and zest. Season with salt and pepper, if needed.
- I do not like soggy noodles in my soup, so if you are going to let the soup simmer on low all day I would advise to keep the noodles separate and add to cook a bit before you dish up.
I all ready feel better.
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