OK, this is my last post about having the flu, I promise.
Who doesn't crave a good chicken noodle soup when you're sick? It's warm, broth-y goodness just has a way of being the perfect meal when you're feeling under the weather.
While on my way to pick up a can of Campbell's classic chicken noodle soup, I thought, why am I buying a MSG-filled, sodium-packed (1 can has over 2000 grams of sodium!!!) canned soup when I can easily make a fresh one?
I literally just made this recipe up in the grocery store:
Mel's Chicken Noodle Soup
Ingredients:
- 2 celery stalks
- 2 carrots
- 1 onion
- 3-4 cloves of garlic (has great anti-viral, anti-bacterial properties)
- 1-2 chicken breasts depending on how meat-y you like your soup
- 32 FL.OZ. chicken broth or stock
- About 1 cup of your pasta of choice
- Fresh Herbs: Just use what you have available and substitute for dried if you need to. I used fresh sage, thyme, rosemary
- A handful of spinach finely chopped
- Saute the celery, carrots, onion and garlic for about 10 minutes. Or, until sofritto (Italian for nice and tender!). Meanwhile, cut the chicken into nice bite-sized chunks. Add the chicken to the vegetables, and cook together for a few minutes. Next, finely chop the herbs and spinach and add them to the pot. Cook for a few more minutes and then add the chicken broth (adding more water if necessary). Once soup has cooked for about 5 minutes, add the pasta and cook for another 10-15 minutes (or until the pasta is done). Serve with Macrina Bakery's tasty potato bread and some olive oil infused with a bit of salt and Italian herbs for dipping.
- Leave the vegetables cut relatively thick since they constitute the heart of the soup.
- If you need more liquid, just add some water. With all the other flavors you won't notice the plainness of the water.
- Who wants to wait 45min to cook some chicken breasts for a soup when you're sick? Go easy on yourself and pick-up an already cooked whole roasted chicken. Many places even sell half a chicken.
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