Along with all the holiday fun and activities comes something that’s not so fun. Cold and flu season.
I was reminded about this when my husband got struck with the flu over the weekend. But instead of panicking about what he should eat, I knew exactly what to make for him.
Chicken Noodle Soup.
There’s actually some research behind chicken noodle soup’s infection-fighting abilities. In 2000, researchers from the University of Nebraska found that the components of chicken noodle soup had an anti-inflammatory effect. And besides that, it really is the perfect food for sensitive stomachs.
Last year I found this recipe from All Recipes that is beyond easy, especially when you use store-bought rotisserie chicken. I rushed to the store, bought the ingredients, and had it on the table in 45 minutes.
If you don’t already have a recipe for homemade chicken noodle soup, you’ve got to try it!
-1 tablespoon butter
-1/2 cup chopped onion
-1/2 cup chopped celery
-4 (14.5 ounce) cans chicken broth
-1 (14.5 ounce) can vegetable broth
-1/2 pound chopped cooked chicken breast
-1 1/2 cups egg noodles
-1 cup sliced carrots
-1/2 teaspoon dried basil
-1/2 teaspoon dried oregano
-salt and pepper to taste
Directions:In a large pot over medium heat, melt butter. Cook onion and celery in butter until just tender, 5 minutes. Pour in chicken and vegetable broths and stir in chicken, noodles, carrots, basil, oregano, salt and pepper. Bring to a boil, then reduce heat and simmer 20 minutes before serving.