Tired of this dragging cold? Feeling under the weather?
Catching the flu is doomed to happen at least once throughout the winter, and not having someone to care for yourself when stuck in bed is one of the hardest things about living alone.
But what never fails to soothe me, no matter my living situation, is a good old-fashioned chicken and noodle soup.
This remedy is no secret, generation after generation have pulled through on this comforting broth. But if mommy’s not around to prepare her special concoction, you’ll be happy the learn it only takes a few ingredients and 15 minutes on your feet to make your own single bowlful of magic.
Some studies have been done, on home-made and commercial recipes alike, to try and solve the chicken soup mystery. And although none of the research is conclusive, all seem to have similar preventive effects which may temporarily ease from symptoms of illness.
So whether it’s due to a chemical reaction or more simply to the steam and heat from the soup, helping thinning mucus, we don’t need tangible proof to know what makes us feel better. And a good soup filled with vegetables and protein helps to keep us nourished and hydrated, and that is the key to recovery.
If there is one trick to making this recipe perfect is choosing the right stock, it is the foundation of the meal after all.
Kudos to you if you make your own, but don’t stop yourself from making this recipe if you don’t, it’s so easy to find great, low salt or organic stocks in supermarkets now.
Make sure you taste it first to figure out if adjustments are needed. Skip the seasoning on the vegetables if you use a salty stock and do one final check before serving.
Really, there is nothing better than a homemade chicken soup, a good book and a day in bed to kill off the bugs. Inhale the steam, slurp the broth and get through this germ season comfortably.
- 1 Carrot
- 1 Celery stick
- 1/2 Onion
- 1 tsp Olive oil
- 2 sprig fresh Thyme
- 2 Bay leaves
- 1 small Chicken breast (about 100gr)
- 500ml Chicken stock
- 1/3 cup (40g) Macaroni
- Wash/peel the vegetables and cut into bit size pieces.
- Cook the vegetables with the olive oil in a pan over medium heat for 1 minutes. Add the herbs and cook for another minute or so, or until the pan is fragrant and the vegetables have a bit of colour. Season with salt and pepper.
- Sit the chicken breast on the vegetables and pour in the stock. Bring to the boil.
- Once boiling, reduce the heat, put a lid on and simmer for 15 minutes.
- Based on the package’s instruction, add the macaroni to the pan so it finishes cooking at the same time as the chicken. (Mine took 10 minutes to cook so I’ve added the pasta 10 minutes before the end of the cooking time.)
- Turn the heat off and discard the herbs. Take the chicken out and shred using two forks. Pop it back in and check the seasoning.
- Serve boiling hot.
- Be careful with the seasoning, some stock can already be quite salty. Make sure you taste it first to figure out the required seasoning.
- I like to freeze my leftover thyme sprigs. They are perfect to use, straight from the freezer, in soups, stews or sauces.