Homemade Chicken Soup for the Flu

Chicken soup has long been touted as a remedy for a cold. In Illinois, and other parts of the country. The flu has now reached almost epidemic proportions. Scott and I got flu shots, but sadly my neighbor and BFF,  Pauli, did not,  She has been sick for over a week with the nasty respiratory flu. Now there is scientific evidence to support that chicken soup can be a cold remedy, or  eating a steaming bowl of chicken soup may open up your nasal passages, and lessen the effects of an upper respiratory infection. You can read more here.  Many Moms and Grandma's know this already.

When I found out that Pauli had the flu, and was so sick, I had to make some chicken soup for her What else would a good neighbor do?. Nothing fancy, just  simple soup with, sauteed onions, carrots, and celery, along with  chicken breasts, cut in chunks, and cooked in chicken stock, pepper, a little salt and a few parsley flakes for color, just good wholesome ingredients.. Let that cook on the stove for about one hour, stir in some uncooked noodles, cook till noodles are tender, and there you have the best Home made Chicken Noodle Soup. I used No Yolks Noodles and the soup was wonderful.  I heard from Pauli's husband that the soup was the best Chicken Noodle soup that they have had in a long time. I made a big batch of the soup, and saved some for Scott and I, and it was very, very, good. I hope no one in your family has gotten that awful flu, but if they have, make this chicken soup and they will feel better. Or you can just make this soup, because who doesn't love Chicken Noodle soup!

I thought that I would share the "traffic" going through our yard over the weekend!

First there were three deer,

Then there were two..

And then there was one...

Well there were actually eight deer total. but Scott only got pictures of these. No, these photos aren't photo shopped!

Home Made Chicken Noodle Soup From Grandma Becky

Ingredients:

·      1-2 Tbsp olive oil

·      1 lb of baby carrots, rough chopped

·      2 medium onions, rough chopped

·      3 stalks of celery cleaned, and rough chopped

·      1 lb of chicken breasts, cut in chunks

·      32 oz Chicken stock, low sodium

·      6 oz uncooked noodles, more or less

·      Salt and Pepper to taste

Directions:

1. Heat oil in large Dutch oven or soup pot, until hot.  Add the veggies and sauté until soft, about 5 min.
2. Add chunks of chicken and chicken stock to pot, and bring to a boil. Reduce heat, cover and simmer until chicken is cooked through,
3. Once chicken is cooked through, stir in noodles, and cook until al dente. You don’t want soggy noodles.
4. Season with salt and pepper to taste
5. Enjoy! If you want more broth, you can add more chicken stock or water.

linked up my recipe to Brandie@The Country Cook's Weekend Potluck #50
 Stop by and say Hi to Brandie!