Well, it’s cold and flu season, and I was a victim of it this past week.
I had a nasty cold that lasted about a week, and ended with me being pretty miserable over the weekend. The good thing was that I didn’t have too much to do, so I could just laze around and cuddle with a warm puppy.
In our house, whenever someone is sick, my mom’s chicken noodle soup in on the menu. It’s warm and comforting, and is best served with a sheet of saltine crackers. The recipe is delicious and comforting in it’s simplicity; the only change I have made to her recipe is to add peas, which you could obviously do without if you wanted. One of the best things about this soup is that you probably have all of these ingredients in your pantry and fridge – so grab a bowl and spoon and get cookin’!
Chicken Noodle Soup (E, N, D)
makes 8-10 servings
– 8 cups reduced sodium chicken broth
– 2 cups chopped carrots
– 1 cup chopped onion
– 2/3 cup chopped celery
– 1 rotisserie chicken, shredded, or 4 cooked chicken breasts, chopped
– 1/2 pound egg-free noodles
– 1 cup – 1 1/2 cups frozen peas
– Salt and pepper to taste
- Bring the chicken broth to a boil.
- Add in the veggies, and cook them until soft, or for about 10 minutes.
- Add in the chicken and noodles. Cook until the noodles are al dente (according to package directions).
- Once the pasta is cooked, reduce the heat to a simmer, and add the peas. Allow peas to defrost and heat through.
- Season with salt and pepper to taste.
- Serve soup hot, and enjoy!
– You could adjust the amount of veggies to your liking. I’m not such a fan of celery’s strong flavor, which is why there isn’t too much, but feel free to play around with the amount!
– We use “no-yolk” noodles because of my egg allergy. If you don’t have this problem, any thick noodle will work.
I hope that you all have managed to evade the cold and/or flu so far this season. However, if it does descend on you or someone in your family, this soup is sure to warm your body and soul! 🙂
Have a wonderful Monday!
Edited to add: