Ever since before Christmas I swear I have been right on the verge of getting sick. I haven't gotten sick yet, but I've got all the symptoms, fatigue, sore throat, headaches, and a cough that comes whenever I drink something cold. Thatboy even made me take my temp on Sunday night, but it was normal. I credit my borderline health status on being very hydrated, taking vitamins and loads of vitamin C, and of course, the age old Pennicillin - chicken noodle soup.
Do you know why chicken noodle soup is a tried and tested cure? Me neither, but I'll pretend to tell you why anyway. First, there's the chicken broth and chicken itself, loaded with protein and you know your body needs protein to fight off disease. Second of course is the veggies thrown in because veggies = healthy, and don't you want to be healthy? Finally come the noodles, which as any one can tell you are the ultimate comfort food. Whether in soup, stroganoff, macaroni and cheese, or even just spaghetti and meatballs, noodles make everyone feel good.
This is almost the easiest soup recipe in the world. Amber's chicken tortellini takes the #1 prize there, and I still contend that minestrone is a good throw together soup. But if you've got some stock in the freezer, this is quick and perfect. Even if you don't you can always use (shhhh I won't tell) store bought broth or stock. Try it once, and it will become a regular part of your meal rotation - even when you're not sick.
Chicken Noodle Soup
3 cups chicken stock (or broth)
1 carrot, sliced
1 celery stalk, sliced
1/2 cup uncooked whole wheat egg noodles
1 breast of chicken, cooked and shredded
salt and pepper
1. Heat stock, carrots, and celery until boiling.
2. Add noodles and chicken. Reduce heat until stock is simmering, and cook for 10 minutes (or until noodles are cooked through).
3. Salt and pepper to taste.