Written for The River Current publication
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Time for a
Large Pot of ‘Get Better Soup’
1 organic chicken breast; cooked and cut into small pieces
¼ chopped organic carrots
¼ chopped organic onion
¼ chopped organic celery
¼ cup flour
32 oz. low-sodium organic chicken broth
1 cup water
1 clove of garlic; crushed
2-3 leaves of fresh thyme, coarsely chopped (I had this on hand. You could also substitute dried herbs of your choice.)
Whole-grain noodles
Salt and pepper to taste
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Time for a
Large Pot of ‘Get Better Soup’
My mother always said it
wasn’t nice to brag or boast. My mother
was right. Last week I wrote about the
dilemma of the dreaded Office Cold. I boastfully shared that I “had dodged the
bullet”.
A couple
of days before my boastful column even made the paper; with panic, I began to
feel those all too familiar symptoms that signal the dreaded cold virus was moving in…my
sinuses began to ache, my nose began to run and my throat was feeling a little
scratchy. Wouldn't you know, I had been braggadocios and now was
about to pay the price.
It was
time to pump up the immunity boosters I had just written about…Vitamin C, D, E,
selenium, quercetin, CoQ10 and even a probiotic beverage (kombucha) that I was
pleased to find at Kroger’s. It was time
my friends for a full blown Germ Warfare!
I headed
to the kitchen and scrimmaged through the cupboards and found the ingredients
to make a large pot of chicken and noodle soup.
When my boys were younger and not feeling well, I would always head to
the kitchen and make for them a steamy pot of chicken and noodle soup. We endearingly called it, “Get Better Soup”
and it always seemed to be a welcomed remedy.
Nothing
beats homemade chicken and noodle soup when it comes to healthy comfort food.
The power of this soup lies in its list of nutritious ingredients. Whether you
have a cold, the flu or are just feeling a bit under the weather, homemade
chicken and noodle soup is a tasty way to nourish your body.
This healthy soup starts with organic chicken. USDA-certified poultry is free of
hormones, antibiotics and preservatives. Load your soup up with organic
vegetables like carrots, onions, celery and leeks and simmer them in a
low-sodium organic chicken broth. Use whole-grain noodles to boost your fiber
intake. Experiment with the herbs/seasonings that you find most appealing.
Chicken
and noodle soup packs a nutritional wallop, including lean protein in the
chicken, vitamins and minerals in the vegetables and herbs and complex
carbohydrates in the noodles. The warm, steamy broth even seems to be
especially helpful for relieving congestion and soothing a sore throat.
Unfortunately, I
didn’t completely dodge the cold germ bullet.
Perhaps it was inevitable, but with the right weapons, I trust it won’t be
sticking around too long!
Get Better Soup
2
Tbsp. unsalted butter1 organic chicken breast; cooked and cut into small pieces
¼ chopped organic carrots
¼ chopped organic onion
¼ chopped organic celery
¼ cup flour
32 oz. low-sodium organic chicken broth
1 cup water
1 clove of garlic; crushed
2-3 leaves of fresh thyme, coarsely chopped (I had this on hand. You could also substitute dried herbs of your choice.)
Whole-grain noodles
Salt and pepper to taste
1. Melt butter in large stock pot. Add chopped carrots, onion and celery. Cook veggies over medium heat until tender;
approximately 10-15 minutes. Add garlic
and cook an additional minute.
2. Sprinkle
the veggies with flour; stirring to combine.
3. Slowly add
the chicken broth and water; stirring constantly to avoid any lumps of
flour. Bring to a boil.
4. Add
chicken; cover and cook over medium heat for 15 minutes, allowing the flavors
to combine.
5. Return to a
boil; add the noodles and cook according to the package directions.
6. Season with salt, pepper and thyme.
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