Chicken Noodle Soup
By nursingmomscook on November 07, 2013
Chicken Noodle Soup from the Nursing Mother's Cookbook
Before I even had a chance to think about getting a flu shot-WHAM! I got hit with cold season cooties and they took me down. I spent one day in a medicated haze under the covers but still had to pull myself up and function as a mom later in the day because I had no backup-no sick days exist for the mommy. Days like that make me wistful for another era when kids were more free-range; they got themselves to and from school with no parental escorts. As a kid I walked to kindergarten alone or with a neighbor and we played in the streets after school. I though of this with a heavy sign as I lined up to sign my son out of school while trying not to breathe too heavily on anyone lest my germs go flying.
When you feel terrible and have no energy to cook (or stand), you need a simple food solution. So now I find myself continuing what appears to be a series of posts about food in a bowl. No cold-catching blog-writer should forget to post their chicken soup recipe.
I am a firm believer that sick food should not be complicated so I used what I had on hand to make this staple of comfort. There was some leftover chicken from the night before which I threw into the pot along with some fresh dill that I happened to have (but other dried herbs will do just fine like oregano or thyme.) If you have other vegetables in your fridge that need to be used up this is a good place to throw them in, like celery or peppers. And speaking of peppers, if you are someone who likes spicy foods as a cold remedy, try adding some hot sauce to your bowl of soup right before you dig in. I like to keep Sriracha Sauce in my house to spice up meals as needed.
If you have to go gluten-free you can use brown rice pasta as a substitute for regular pasta.
- 1 tbsp olive oil
- 1 cup chopped onion
- 2 cloves garlic, pressed (or minced)
- 4 cups chicken broth
- 1 cup water
- 2 carrots peeled and sliced into rounds
- 1 bay leaf
- 1 tsp dried thyme
- 1 tbsp dill (dried or fresh)
- 1 cup uncooked curly pasta
Heat the olive oil in a soup pot over low heat, add the onion and saute for 3 minutes, add the garlic and saute for 7 more minutes or until onion is soft. Add broth, water, carrots and herbs. Bring to a boil then reduce the heat to low and let simmer for 30 minutes. Add the pasta and simmer for 15 minutes longer. Remove bay leaf before serving. Add hot sauce after serving as needed.
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