Well guys, I’ve officially been hit by the winter cold bug.
Sunday night when I was heading to bed I noticed that my throat felt a little scratchy, so I took an extra vitamin C just in case. Unfortunately that didn’t do the trick and Monday morning my throat was completely swollen and it was difficult to swallow. By about 5pm I felt achy and awful. Naturally laying around on the couch with Lance catching up with shows on our DVR was going to be the best “cure”.
The only positive thing about this is that I’m sick early in the cold/flu season – which means *crossing my fingers* that I’ll be in the clear for my marathon next month! Nothing is worse than being sick for a big race like that.
Between all the Emergen-C, oregano oil and Throat Coat tea I’m hoping to be back in business soon! Right now almost nothing sounds appetizing so I’m trying to stick to broth based soups – like this chicken noodle soup!
A quick side note – do you guys remember those Chicken Soup For The Soul books? From circa 1996?!? I just remember that they were so freaking popular – everyone loved them and you could get them for pretty much any topic. I am positive that if I look hard enough through my books I’ll find a copy of “Chicken Soup for the Teenage Soul”.
Isn’t funny how things like chicken soup just make you feel better (even if it’s all in your head..). I have never been a big fan of the soup from a can so it took me a while to attempt to make some at home from scratch – and man, what a difference!
I normally don’t have pre-cooked chicken on hand and lord knows I hate getting another pan dirty (ugh I loathe doing dishes..) so I make my chicken noodle soup all in one pot. I just boil the chicken in the broth with the veggies and whatnot, then pull it out, shred it, then throw it back in. Simple yet effective.
And if you guys didn’t already know this trick, I thought I’d share: You can shred cooked chicken in your stand mixer with the paddle attachment – it takes like 2.5 seconds, looks beautiful and you don’t have to burn the crap out of your hands trying to shred it with two forks (wait, maybe that’s just me..). BUT then you’re back to the “one more dirty dish” dilemma – so it’s up to you which is more worth your time
- 2 tbsp butter
- 1 small onion, finely chopped
- 2 carrots, peeled and cut into ½ inch pieces
- 2 celery ribs, cut into ½ inch pieces
- ½ tsp dried thyme
- ⅓ tsp dried oregano
- 2 cloves garlic, minced
- 1 tablespoon cornstarch
- 1 bay leaf
- 8 cups chicken stock
- 2 boneless skinless chicken breasts
- 1 ¾ cup egg noodles
- In a large stock pot heat butter over medium heat until melted. Stir in onions, carrots, celery, thyme and oregano. Cook until softened, about 5 minutes. Add in garlic and cook for 30 seconds, then add in cornstarch. Cook mixture until golden brown.
- Pour chicken stock into the pot, add in bay leaf and bring to a simmer. Reduce heat and add in chicken breasts, cooking until chicken is fully cooked (or reaches 165°). Remove chicken from pot, let cool slightly and shred. Remove bay leaf and discard. Place shredded chicken back into the pot and pour in egg noodles. Let soup simmer for 5-8 minutes or until noodles are tender. Season with salt and pepper to taste.