This post goes out to all the folks that might be suffering from the effects of this year’s harsh cold and flu season…
My week began with a trip to urgent care as I woke on Monday with the symptoms of a bad flu. My chest felt heavy and I had a low hacking cough that shook my core every time it took a hold of me. After being diagnosed with an upper respiratory infection, I headed home with a supply of medication to help ease my discomfort. I knew that a bit of rest and a pot of piping hot chicken noodle soup would certainly help me find relief.
This is a quick and easy recipe that has become a family favorite over the years. Chunks of onion, carrot, celery and chicken make for a hearty base while the steaming hot broth warms the throat and nestles down into the tummy. Comfort food at its best. To save a bit of time, I often purchase a rotisserie chicken from the local grocer and shred up the juicy, well seasoned chicken before adding it to the broth. My favorite stock base to use is L.B. Jamison’s. I follow the directions on the back of the jar. Perfect every time… What a welcome recipe when you’re feeling under the weather.
Homestyle Chunky Chicken Noodle Soup
8- 10 cups water
8 teaspoons chicken flavored soup base (or adjust to taste)
3 medium carrot, peeled and sliced
3 stalk celery, sliced
1 medium onion, diced
2 cups shredded cooked chicken
2 teaspoons black pepper
1 teaspoon garlic powder
1 teaspoon dried parsley
2 cup cooked noodles
Heat water to boiling, add soup base. Reduce heat to simmer. Add carrots, celery, onions, pepper, garlic, and parsley. Simmer vegetables until tender. Add chicken and cook for an additional 10 minutes, stirring occasionally. Keep cooked noodles separate and add a small handful to each bowl of soup before serving. This keeps noodles al dente.