When we have an ailing friend or loved one, one of the rst things that comes to mind is the o er to bring the convalescing soul some chicken noodle soup. Homemade chicken soup is well known across the globe for its curative properties, and this golden- brothed elixir is common folk medicine in many traditions. It has been called “Jewish penicillin” and even referenced by Avicenna, a Persian physician as far back as the 10th century!
Today, scientists are just beginning to discover why and how chicken soup helps in the healing process. The basic principle is that it works as a mucolytic to thin mucus and break up the congestion that presents in colds and upper respiratory infections. Additional research conducted by the University Medical Centre in Nebraska found that chicken soup’s anti-in ammatory e ects are likely responsible for the decrease in symptoms of upper respiratory tract infections. Whatever the technical reasons, we all know that a warm bowl of tasty homemade chicken noodle soup makes us feel nourished and loved, so start simmering and breathe in the aromatic goodness!
- 6 cups chicken broth
- 8 chicken thighs (or 3 1/2 pound chicken, cut into 8 pieces)
- 1 cup chopped onion
- 3 carrots, peeled and thinly sliced
- 3 celery stalks, sliced
- 2 tsp dried oregano
- 1 tsp thyme or a bouquet garnish of fresh thyme
- 4 tbsp butter
- 4 cloves garlic
- 1 cup sliced mushrooms
- 1/2 a lemon, juiced
- 6 ounces dried wide egg noodles or rice noodles
- 1/2 cup finely chopped fresh parsley
- Combine broth and chicken in a large, heavy stock pot.
- Bring to boil, then reduce heat; simmer partially covered until chicken is cooked through, about 20 minutes.
- Remove from heat. Using tongs, transfer chicken to a large bowl. Cool chicken and broth slightly.
- Remove skin and bones from chicken**.
- Cut chicken meat into bite-size pieces and reserve.
- Return broth to simmer. Add onion, carrots, celery and oregano.
- Simmer until vegetables soften and in the meantime, complete next steps:
- Heat a large skillet. Melt butter over medium-high heat. Saute garlic and mushrooms for about 5 minutes.
- Cook noodles in a separate pot of salted water according to package.
- In the meantime, stir lemon juice, garlic parsley, mushroom and reserved chicken into stock pot.
- Sir in cooked noodles. Season soup to taste with salt and pepper (dependant on the saltiness of your broth).
** I use the chicken carcass to make Bone Broth – look to the next EcoParent issue for a recipe and article on the health benefits of Bone Broth!