I hope everyone is enjoying the warmer weather as we ease into spring. Many of you have probably experienced a cold during this transition period – which is why I wanted to offer some timeless advice.
I remember growing up, and my mom would always want to feed me chicken noodle soup when I was sick. It was good, but feeling unwell made it challenging to enjoy the hearty warm soup. As it turns out, our moms were right: chicken noodle soup does help us feel better.
There are many articles out there that describe why chicken noodle soup helps when you’re sick, not just with a cold. Firstly, it contains sodium and potassium, which help replenish electrolytes and provide hydration, particularly beneficial when running a fever. Another benefit is that many people add garlic to their chicken noodle soup. Between the warmth of the soup and the garlic, it helps break up mucus and clears the airways, making it easier to breathe.
Below, I’ve posted a recipe for you to enjoy and create for your family as we exit the winter months:
Momma’s Best Chicken Soup Recipe
- Onion — this is an integral ingredient and gives the chicken soup a base of flavor. It also helps to boost the immune system.
- Garlic — the flavor enhancer and immune booster all in one! Add more garlic if you are feeling under the weather.
- Carrots — known for their vitamin A benefits and add earthy flavor to chicken soup.
- Potatoes — I suggest using yukon gold or yellow potatoes for the creamiest texture.
- Chicken — see below for chicken suggestions but if you want a quicker shortcut, use rotisserie chicken.
- Chicken Stock or Broth — if you want the soup to be extra brothy, add more chicken broth. It is so nourishing!
- Italian Parsley
- Fresh Basil
- Thyme
- Salt and Pepper
Measurement
- 1 teaspoon Olive Oil
- 1 Onion diced
- 3 Garlic Cloves diced
- 3 Carrots peeled and sliced
- 2 Potatoes peeled and chopped medium
- 6 cups Chicken Stock
- 1 to 2 teaspoons Salt
- 1 teaspoon Pepper
- 1 1/2 lb. Chicken Tenderloins or Chicken Breasts (or rotisserie chicken)
- 2 Tablespoons Fresh Italian Parsley diced
- 2 teaspoons Fresh Basil diced
- 1/2 teaspoon Thyme
- *If you like it more on the “brothy” side add 2 more cups of chicken broth
Instructions:
In a large stockpot, heat oil over medium-high heat. Add onion and cook for 4-5 minutes, stirring often. Add carrots and potatoes. Pour in chicken stock, salt, and pepper, and stir. Add chicken tenders, then lower heat to low and cover. Let cook for 30-40 minutes or until carrots and onions are tender and chicken is cooked through.
Cook noodles of choice according to instructions and add to the recipe.
Shred chicken and add parsley, basil, and thyme. Let cook for 5 more minutes. Taste and season accordingly.
Don’t forget to check the website for more detailed information – and be sure to enjoy! https://www.modernhoney.com/mamas-best-chicken-soup/
Best regards,
Rhonda Dempsey
Chief Nursing Officer