Chicken Soup for the Cold/Flu

The change in weather seems to have brought the flu/cold to our household.  First, my son Jake started coughing, then my daughter Skye.  Next went my husband and yesterday, ME.  A batch of homemade chicken noodle soup, is just what this holistic healer ordered.

Homemade Chicken Noodle Soup

This recipe is once again one that came from my mother and was adapted by me for flavor reasons.  Yesterday I did some research on why chicken noodle soup is always recommended and what could I add to my recipe to make it's healing powers even better. Each ingredient in this soup is good for you in its own way and adds to helping you feel better. 

Here is a great article about why Chicken Noodle Soup is super food when you are sick. 

http://wiki.answers.com/Q/What_makes_chicken_soup_good_for_colds

What you need:

1 Whole Chicken

1 Sweet Onion, finely chopped

4 Cloves of Garlic, minced

4 Stalks of Celery, finely chopped

2 c. Carrots, diced

Chicken Broth or Water

Salt

Pepper

Coriander Seed

Parsley

Thyme

Butter/Olive Oil

Egg Noodles (recipe below)

In a stock pot, add a couple tablespoons of butter and a couple tablespoons of olive oil then add all of your vegetables and spices.  Saute until veggies are hot and just starting to cook down. 

After rinsing your whole chicken thoroughly, add it to the veggie mixture and cover in water.

Simmer for several hours until the chicken wings pull away easily from the rest of the bird.  Remove the from pot and let chicken cool until you can touch it comfortably.  Next, take off the skin and throw it away.  Take all of the meat off the bone, being very careful not to miss any small bones which could choke someone.  Then dice up the chicken and set aside.

Once you remove the chicken from the pot, you will notice the broth level disappear.  I like to use canned broth instead of water to refill the pot.  Bring your pot of stock and veggies to a boil and add your egg noodles.  I like to cook the noodles without the chicken at first.  After the noodles are done, add the chicken and simmer until you are ready to serve.

Egg Noodles

2 1/2 cups all-purpose flour

1 pinch salt

2 eggs, beaten

1/2 cup milk

1 tablespoon butter

Mix salt and flour and set aside.  Then mix the rest of the ingredients together.  Pour wet ingredients into dry, mix well.  On a floured surface, knead your dough and roll out into a thin square.  A pizza cutter works great to cut your noodles fast and straight.  Use immediately or let dry completely for later use.