Soothe Your Cold Chicken Noodle Soup |
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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 12 |
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Grandma knows best! According to a Current Health publication, there is evidence that chicken soup contains anti-inflammatory properties that may help prevent some of a cold's symptoms. Based on a recipe found in a 1995 Sunset Magazine. When Kat and her DH were sick and I went searching for soup to cure their ills. Ingredients:
3 -4 lbs skinless chicken thighs, rinsed |
1 large onion, thinly sliced (about 1/2 lb) |
3 stalks celery, sliced (about 1/4 lb) |
3 medium carrots, sliced (about 1/2 lb) |
3 garlic cloves, minced |
4 sprigs parsley (about 5 in.) |
2 dried bay leaves |
2 teaspoons dried thyme leaves |
1 teaspoon coriander seed |
1/2 teaspoon black peppercorns |
1/2 teaspoon whole allspice |
2 quarts water |
1 teaspoon fresh ginger, minced (optional) |
1/4 lb wide egg noodles |
10 ounces frozen baby peas |
salt and pepper |
Directions:
1. Place chicken in a 6-8 quart pan; add onion, celery, carrots, garlic, parsley, bay, thyme, coriander, peppercorns, allspice, and water.
2. Cover, and bring to boiling over high heat; reduce heat and simmer gently until chicken is no longer pink at bone in thigh (cut to test), about 1 hour total.
3. Remove pan from heat; lift out chicken and set on a plate and discard parsley.
4. If making ahead, let broth cool uncovered, then cover and chill until cold or up to 1 day.
5. Skim or lift chilled fat from broth and discard.
6. When chicken is cool, pull meat from bones.
7. Discard bones and any skin; tear meat into bite-size pieces.
8. If making ahead, cover and chill meat up to 1 day.
9. Cover soup, and bring to a boil on high heat.
10. Add noodles; cook until tender to bite, 6 to 8 minutes.
11. Stir in peas and chicken and heat through, 3 or 4 minutes.
12. Ladle into bowls, add salt and pepper to taste.
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