When I think of the frigid winter months that come around each year here in Kansas, I almost instantly think of chicken noodle soup. In my opinion, nothing tastes better than hot soup on a chilly, fall night. And when that inevitable head cold comes about around the end of November, again I turn to my hot, steamy cure-all to help nurse me back to health.
I’m not alone in my theory that chicken noodle soup helps with head colds. Physicians have suggested the entrée as a cure for the common cold since the 12th century, and since then, there has even been some solid research to back this recommendation up.
In October 2000, a study was published in the journal Chestfound that chicken noodle soup can actually produce a mild anti-inflammatory effect on the body, which can help you breathe better and may result in temporary relief from upper respiratory tract infections. Chicken noodle soup also helps hydrate the body and provides it with good, nutritious ingredients.
So, the next time you’re feeling under the weather or the snow falling down is making you shiver in your boots, give this recipe a try and enjoy.
Chicken noodle soup offers much more than its warming, delicous flavors.
Photo by Kevin H./Courtesy Flickr
• 4 pounds raw chicken
• 2 teaspoons salt
• 1 garlic clove, chopped
• 15 peppercorns
• 2 quarts (8 cups) water
• 4 stalks celery
• 1 cup carrots, sliced
• 2 cubes chicken bouillon
• 4 cups wide egg noodles
1. In large pot add the chicken, salt, garlic, peppercorns, water, celery and carrots. Cook on medium heat for 1 hour and 15 minutes.
2. Remove the chicken from the pot and place on cutting board. Remove the skin and cut chicken into pieces; place pieces of chicken back into pot.
3. Add the bouillon cubes and turn the stove to medium heat. Add the pasta and cook for another 10 minutes.