Chicken Noodle Soup

I’ve got a cold today. Nothing serious, just a little sniffle and a scratchy throat. But the moment I feel sickness coming on, I turn to good old chicken noodle soup. Nothing else will do.

There is actual scientific evidence that proves that chicken soup is good for the cold. From relieving symptoms to actually slowing bugs in your system down, it really is a bowl of medicine that soothes you body and soul.

I like vegetables in my soup, so I’ve added parsnips and frozen peas. Frozen corn is good to, and sturdy greens like kale can really make you feel like a health nut. Please try the fresh dill at the end. I tried it many years back and since then, have never made it without.

2 tblsp olive oil
1 large or 2 medium onions, diced
2 carrots, peeled and diced
2 celery ribs, diced
1 medium parsnip, peeled and diced
2 cloves garlic, finely chopped
1 lb boneless skinless chicken (I prefer white and dark meat), cut into chunks
8 cups chicken stock*
3 oz egg noodles
1 bay leaf
sprig fresh thyme
1 cup frozen peas
salt/pepper to taste
fresh parsley and dill, finely chopped for garnish

Put the olive oil in a large soup pot (I love my dutch oven) and turn the heat to medium. Add the onions, carrots, celery, and parsnip with a bit of salt and start sweating your vegetables down. After about 10 minutes (once your onions are looking transluscent), add your chopped garlic and chicken. Continue cooking over medium heat for about 5 minutes then add you chicken stock. Toss in the bay leaf and thyme, turn the heat up to medium high, bring to a boil, then turn the pot down and let it simmer for 20 minutes.

Now its time for the noodles. Bring the soup back up to a boil and add the noodles of your choice. You are going to continue cooking the soup following the time prescribed on the noodle package. When there is just 2 minutes left, add the frozen peas.

Once those two minutes are up, your soup is done. Remove the thyme stalk and bay leaf, add salt/pepper to taste, ladle into bowls and garnish with ample amounts of fresh dill and parsley.

Aren’t you feeling better already?

*Note on the chicken and stock. I make my own chicken stock, so when I make this soup I use boneless skinless chicken breasts and thighs. If you are using store bought stock, instead of adding the raw poultry to your pot, try poaching chicken (on the bone) in the store bought stock. This ups the flavor and texture of the soup. Then, once your vegetables are soft, add your amped up stock and while it is simmering, pull the chicken off the bone and shred into the soup. From there you can move straight to adding the noodles.