Meal Idea Monday: Chicken Soup… It Does A Body Good

31 Jan

These past few weeks have been a little rough for our household. Having 6 people in our family is so wonderful, and I wouldn’t trade it for anything. But, sicknesses last a long time around here. Not fun…

It started with our 4 year old son, about 3 weeks ago. Then the next week it was our 6 month old son. After that, it was our almost 6 year old daughter. Then my husband Zach. Then me. And last but not least, yesterday it came around to our 2 year old son. Yikes!

I just hate it when our kids get sick. The kids who once bounced off the walls are out cold on the couch with their favorite blanket, pillow, and covers… achy, warm, uncomfortable, feeling “blah”, and it just  breaks my heart.

As a mom, I want to do something to help them feel better. I can offer up lots of snuggle time, watch their favorite movies with them, keep them hydrated, and make sure they get some sort of nutrition in their bodies even when they don’t feel like it.

That’s where chicken soup comes in. There really is something to the old “eat chicken soup when you’re sick” thing that you’ve all heard many times before. Here’s an article I found about the healing properties in chicken soup. If you have a minute, check it out. It was very interesting.

Now for the recipe that I just made yesterday for my family. It was delicious! It made MORE than enough for my family, and there is plenty left over to bring to a neighbor or friend who is fighting some kind of sickness as well.

Chicken Noodle Soup

adapted from Grandma’s Chicken Noodle Soup found on allrecipes.com

Ingredients

  • 2 1/2 cups wide egg noodles
  • 12 cups chicken broth
  • 1 1/2 tablespoons salt (use discretion on this- we added after all was said and done, and didn’t need this much)
  • 1 teaspoon poultry seasoning
  • 2-3 tsp dill seasoning
  • 1 cup chopped celery
  • 1 cup chopped onion
  • 1 cup chopped carrots
  • 1/3 cup cornstarch
  • 1/4 cup water
  • 3 cups diced, cooked chicken meat

Directions

  1. Bring a large pot of lightly salted water to a boil. Add egg noodles, and boil for 8 minutes, or until tender. Drain, and rinse under cool running water.
  2. In a large saucepan or Dutch oven, combine broth, salt, dill, and poultry seasoning. Bring to a boil. Stir in celery and onion. Reduce heat, cover, and simmer 15 minutes.
  3. In a small bowl, mix cornstarch and water together until cornstarch is completely dissolved. This will serve as a thickening agent. Gradually add to soup, stirring constantly. Stir in noodles and chicken, and heat through.
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