It’s that time of year again… no, the New Year’s resolution discussion is for another day. We’re talking about cold and flu season. You’ve seen it all before. Sniff. Sniffle. cough. Cough. COUGH. Hang on Enid here comes a lung. “Oh I’mb so miserable.” (Can you see the red nose and watering eyes yet?)
Even those with the strongest constitutions eventually succumb to the little nasties that take over their body because too many people like to share. Really? Can they not stay at home for a day or two and keep it to themselves until they are no longer contagious? We know, probably too much to ask! But then again, maybe the common cold wouldn’t be so common if we didn’t share…(ah we digress)
Family, Friends, Workmates Someone gave you your cold. We give you something to make you feel better (not worse)!
Behold our Spicy Chicken Noodle Soup recipe with a few variations that will make this one of the few soups you won’t mind eating leftovers for! It’s also VERY healthy! We’ve included garlic for it’s immune boosting properties and some serrano peppers to help clear the sinuses. That’s the bonus…because they give you a small endorphin rush to help you feel a bit happier until the warm full stomach syndrome sets in and you feel the need for a nap. (Oh, sweet undisturbed sleep)
We know, the last thing you want to do when you feel sick is make ANYTHING, so we recommend printing this recipe and keeping it out where you can find it, or keep the link available. Then when you do get sick and someone says, “Can I do anything for you?” Well bless their soul, THERE IS! Hand them the recipe or give them the link and in your most pitiful I’m-really-sick-and-not-going-to-get-better-soon voice ask them to make it for you ASAP!
You can find a few more natural ways to fight that cold and relieve the pain here.
- 2 lbs. Boneless chicken (white or dark – your choice)
- 2 medium onions
- 1 bunch celery (yes, the whole bunch)
- 1 lb. carrots
- 8 cloves garlic (big cloves, not the little skinny ones)
- 6 cups chicken stock (low sodium please!)
- 6 cups vegetable stock (low sodium please!)
- 6-8 serrano peppers
- 1 bunch parsley
- 2 tbsp. olive oil
- Sel Gris de Guerande’ (this is the PERFECT salt for soups & sauces – you’ll see)
- White Peppercorns (in a pepper mill of course!)
- 1 lb. noodles (egg noodles, ramen noodles, large elbows, quinoa, rice noodles – it’s your choice!)
- (Before you begin, keep in mind that you can add leeks, scallions and even mushrooms too!)
- Salt & Pepper chicken and grill until fully cooked. Place chicken on the side to cool, then rough chop into ½” to ¾” chunks.
- Start separate pot for cooking noodles.
- While chicken is grilling, mince garlic, dice onion, chop celery & carrots and slice serrano peppers. Don’t clean the seeds from the peppers, you want the extra heat!
- Saute garlic and peppers together in the olive oil for about 45 seconds in a dutch oven large enough to hold all ingredients. Then add onion, celery and carrots. Add three pinches of salt and saute’ all for approximately 5 minutes. You still want the veggies to continue cooking when you add the chicken and vegetable stock.
- Your noodle pot should be boiling. Add your selected noodles to pot and cook.
- Place chopped chicken into pot and then all 12 cups of stock. Bring to a boil allow stock to reduce by approximately ¼ the total volume and then reduce heat to “Simmer”.
- When noodles are finished cooking, strain noodles, toss with 1 tbsp. olive oil and set to the side.
- Turn of heat and add parsley (rough chopped – one time) to soup and stir for 1 minute. Salt & Pepper to taste.
- Place noodles in bottom of bowl, ladle soup over noodles and serve!
- Most importantly – GET WELL SOON!!!