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'Tis The Season For Colds

Having a sick kid sucks...

My son is in grade 1 now. I was so excited for this school year to start because I thought I wouldn't have to deal with constant colds and the flu. Now, we get our flu shots every year, he knows how to wash his hands properly, sneeze and cough into his sleeve. Unfortunately, little kids are gross snot machines, and this year is still full of runny noses! 

We're just on the tail end of cold #3 since September. But, let me tell you. . . I've got this cold/flu thing down! I follow the typical steps when you have a sick kid:

  1. Pump them full of fluids: Lots of water and juice to drink.
     
  2. Lots of rest: No running around and being crazy! (Sometimes this is so hard. . .)
     
  3. The BRAT diet for an upset stomach: Bananas, Rice, Applesauce, Toast
     
  4. Homemade chicken noodle soup: He always asks for me to make this soup when he's sick.

When I just don't have the time to make my chicken noodle soup, I will pull out the classic Lipton's box. It works fine in a pinch, but there's LOTS of sodium in it, and I want to do my best to make sure he gets all those healthy vitamins from the chicken broth, vegetables, and big chunks of chicken. 

Normally I buy my chicken broth. While there are times where I will make the chicken broth from scratch, unfortunately I don't usually have a chicken carcass ready to go when he suddenly gets sick. I've tried so many different kids of broth, and I'm partial to the Campbell's chicken broth. This is the flavour that my family likes, but you can use any kind you like and it will turn out great!

So, here you go! My homemade chicken noodle soup recipe. Comfort in a bowl for when you or your loved ones are sick. Enjoy!

Chicken Noodle Soup

chickensoup.jpg

INGREDIENTS

- 9 cups chicken broth (3 containers of store bought broth)

- 2-3 boneless, skinless chicken breasts

- 1 tablespoon olive oil

- 2 cloves garlic, diced

- 1 yellow onion, diced

- 2 carrots, peeled, halved lengthwise, thinly sliced

- 2 celery stalks, thinly sliced

- 1 1/2 cups dried thin egg noodles

- Salt and freshly ground pepper, to taste

- 3 tablespoons finely chopped parsley (optional)

DIRECTIONS

  1. In a large saucepan over medium-high heat, heat the olive oil until it shimmers. Add the garlic and onion, stirring for about 1 minute. 
  2. Add the chicken broth to the saucepan, and bring it to a simmer. Add the chicken breast, cooking until just tender and no trace of pink remains (about 10 minutes).
  3. Remove the saucepan from the heat. Let the chicken cool in the broth. When it's cooled down, transfer the chicken to a cutting board and cut into 1-inch cubes. Set the chicken aside.
  4. Reheat the chicken broth over medium-high heat, and return to a simmer. Add the onion, carrots, and celery. Cook the vegetables until they are slightly softened (about 10 minutes). Make sure to skim off any foam the rises to the top of the broth.
  5. While the vegetables are cooking, boil water and a pinch of salt to cook the noodles. Add the noodles to the boiling water, cooking until tender (about 3 minutes). 
  6. Add the noodles to the chicken broth, 2 tablespoons of the parsley (if using), and salt and pepper to taste. Cook a couple of minutes longer.
  7. Ladle the soup in bowls and sprinkle with the remaining 1 tablespoon of parsley (if using). Serve with crackers or dinner rolls.