Chicken Noodle Soup For Your Soul
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Home Page > Food and Beverage > Soups > Chicken Noodle Soup For Your Soul
Chicken Noodle Soup For Your Soul
Posted: Feb 23, 2010 | Views: 278 |
Just mention the name chicken noodles soup and most people start thinking of their childhood; when this warm broth was a medicine, comfort food and thirst quencher, all rolled in one. Mothers and grandmothers still swear by its healing nature when kids have flu or fever. And can you believe it? Chicken soup was prescribed as a cure for the common cold even by the ancient Egyptians; one of the oldest civilizations in the world. In time, the soup was advised for a wide range of medical conditions starting from early leprosy to pneumonia. Some of the medicinal properties of the chicken soup have been scientifically proven while the positive attitude that’s served along with this broth takes care of the rest.
Whether it has medicinal value or not, nothing can be better than a bowl of warm chicken noodles soup to brighten up your winter day and bring back the pinks to your cheeks. Here’s a recipe for chicken noodles soup that includes a lot of vegetables. It’s easy to make and very nutritious. Just prepare this soup and keep it in the refrigerator. Heat this and drink whenever you want a stress buster.
Ingredients required for Chicken Noodles Soup
* Chopped onions – 2
* Carrots – 3 (cut into 0.25 inch circles)
* Celery ribs – 3 (sliced to ¼ inch pieces)
* Chicken -1
* Chicken broth – 2 qt
* Vegetable oil – 2 tbsp
* Parsley – 4 sprigs plus extra to garnish
* Fresh thyme – 3 sprigs
* Bay leaf – 1
* Egg noodles – 2 cups
* Salt and pepper to taste
Pour oil in a soup pan and heat it. Saute onions, celery and carrot in the oil over medium heat and stir till the vegetables get soft. Make about eight pieces of the chicken and stir in along with the vegetables. It’s important not to remove fat pads from the tail area. Add chicken broth and enough water to fully immerse the ingredients. Let this mixture boil and keep skimming the froth that comes up. Now, add the seasonings – parsley, thyme and bay leaf.
Keep the heat low and let the chicken cook for a couple of hours. Once the chicken’s soft, take it out of the broth and let it cool. Filter out the thyme and parsley sprigs and bay leaf. Remove the fat from the soup now. When the chicken’s cold enough to handle, cut the meat after disposing off the bones and skin.
Add the egg noodles now and cook for about ten minutes till the noodles are done. Add the cut meat and salt and pepper.
Your chicken soup’s now ready. You can either refrigerate it to heat and serve in future or serve immediately. It’s best when eaten warm.
If you would like to see more chicken soup recipes and the photo of this dish, please check here: http://www.chickennoodlesoup.org/featured-recipes/chicken-and-egg-noodle-soup-2/
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