The New York trip was fabulous...until I got slammed with a horrible cold the night before flying home. I knew something wasn't right when I couldn't enjoy my free drinks at the art event! I mean, c'mon - free tequila?
That night and during the entire flight home, I was pretty miserable with sore throat, itchy ears, headache, and even painful eyeballs. I blame my pain on either being trapped in an airplane with germy people or coming into contact with the 8 million people that live on the tiny island of Manhattan.
Regardless, I'm just happy it's not the flu and so I turned to a cliche - chicken noodle soup - to make me feel better. This is such a simple recipe and if you are one of those people who thinks soup comes from a can...then this is a great starter recipe for you. It's the first soup I ever made from scratch and it really does have healing powers!
The reason I call it soup for lazy people is because I did take a few shortcuts. One, I used a carton of broth (instead of making my own stock), and I used a low-sodium rotisserie chicken from the grocery store. It was kind of disgusting to remove all the skin and remove the meat - but less gross than dealing with raw chicken. Real, free-range, and organic chicken breasts would of course be better in here, but hey, I'm sick and lazy!
Chicken Noodle Soup
1/2 yellow onion, diced
3 carrots, peeled and diced
3 ribs celery, diced
salt and pepper and any herbs or seasonings
2 cartons (4 cups each) chicken broth or stock
1 cup egg noodles
chopped parsley and grated parmesan cheese for garnish
In a soup pot, heat olive oil and add onion, carrot, and celery, salt, pepper, and herbs (I used dried bay leaves and thyme). Cook about 5-8 minutes or until veggies are soft.
Add broth or stock and chicken, bring to a boil. Add noodles and lower heat to medium. Cover and simmer about 10 minutes or until noodles are soft (or until chicken is cooked if using raw chicken). Serve with chopped parsley and parmesan cheese.