I kid you not when I tell you that I haven’t really had a cold since first or second year of university.
Whether it’s my healthy diet or the fact that my immune system got turbocharged after sharing sandboxes and snotty hands with other kids at my childhood daycare, I don’t know. But I’ve been lucky to have been blessed with many sickless years. Until this fall.
Recently I was sick for what felt like weeks! I didn’t have a cough, but I was congested up the wazoo with a sore throat to boot. A week or so later JZ got sick too – I didn’t give it to him, I swear! – so when he came on the weekend I made us the best homemade cure: homemade chicken noodle soup.
Most chicken soup purists say you should make your own broth. And let’s face it, they’re right. There’s nothing like homemade broth. But when you’re feeling sick and blowing your nose every 5 minutes, putting in all that work is the last thing you want to do. And besides, you’re sick, it’s not like your taste buds can even tell the difference.
So this is my easy homemade chicken noodle soup recipe that is ready in about an hour (including roasting the chicken) so that you can get back to watching a Gossip Girl marathon on the couch while building up a mountain of used tissues beside you.
- 1.5 tbsp olive oil
- 1 onion, chopped
- 2 medium carrots, sliced
- 2 celery stalks, sliced
- 2 chicken breasts, roasted and shredded
- 8 cups low sodium chicken broth
- 2 bay leaves
- 4-5 springs fresh thyme
- 1.5 cups egg noodles
- Salt and pepper
- Heat up the olive oil in a large pot. When it is hot, add the onion and saute over low heat for about 6-7 minutes until it is soft.
- Add the carrot and celery, and cook for another several minutes until they are soft enough to be pierced by a knife easily.
- Add the shredded chicken, chicken broth, bay leaves, and fresh thyme. Increase heat and bring to a boil.
- Add the egg noodles and cook for 5-6 minutes until they are done. Season with salt and pepper to taste.
What are your go to meals when you’re sick?