Flu Buster Chicken Noodle Soup
Fall has arrived, with her spectacular colors, cool evenings that are perfect for bonfires, and…colds and flu. Flu Buster Chicken Noodle Soup is just the boost your immune system needs to prevent or treat these viral illnesses, and the best part about it? It’s so silky and delicious that you will forget that it’s healthy!
Chicken noodle soup has long been the subject of old wives tales and anecdotal stories in regard to healing. However, recent research is showing us that there may be some real scientific reasons that chicken soup is our go to when we are sick. Flu Buster Chicken Noodle Soup is a bit “putsy” to make, but using a slower cooking method and fresh herbs makes a difference in flavor and nutritional value.
I first made this soup when my oldest son was diagnosed with Mono. He had a color to his face that I can only describe as greenish-grayish-white. It made me nervous, and what do I do when I worry about people? I cook for them! I didn’t even know what I was going to make, but I knew it needed to pack a powerful anti-oxidant punch. Flu Busting Chicken Noodle Soup was born, and was the one thing that I could get him to eat during those first few tough days. It tasted so good that the rest of the family dug in as well.
Flavorful Herbs with a purpose
The herbs in this soup were chosen not just for their amazing flavors but for their purported healing properties:
-Garlic has been used medicinally for thousands of years. It is a natural decongestant, filled with antioxidants, and shows promise in the prevention of colds.
-Rosemary reduces phlegm and calms coughs. Antibacterial, antimicrobial and anti-inflammatory, it is rich in Vitamins A, C, and B6.
-Thyme oil, derived from the oil of the leaves is a natural cough remedy and contains Vitamin A and C.
-Parsley contains enzymes which are antibacterial, is rich in vitamin c, potassium, magnesium and sodium.
This recipe makes a large batch of soup!
I recommend freezing some (as much as half!) of the broth with herbs and veggies so that you can pull it out and add noodles for a “quick fix” at the first sign of the sniffles.
Serve with Love.
*I am not a medical professional. Do not substitute my advice for the advice of your doctor.
- 1 small to medium whole or cut Chicken with bones and skin
- 2 Boxes 64 oz of Kitchen Essentials Chicken Stock
- 5 Springs Rosemary Approx. 12“ long each
- 1 Cup Parsley
- 2 Tbsp Thyme
- ¼ C Minced Garlic
- 2 Cups Celery
- 2 Cups Frozen Mixed Vegetables
- 1-2 Cups Green Onion
- 1 Bag of Frozen Egg Noodles
- 4 Cups Water
- Salt and Pepper to taste
- To make Flu Buster Chicken Noodle Soup, place your chicken in a large stock pot with 4 cups of water, bring to a boil, then reduce heat and simmer for at least 1 hour, more if time allows.
- Remove chicken from pot and ALLOW TO COOL. While chicken is cooling, prepare your herbs and vegetables. ( I strip the thyme leaves from the branches, and I strip the rosemary from 2 branches and chop. I leave the others sprigs of rosemary whole. Personal preference!) Remove the meat from the chicken and chop or shred into bite sized pieces. Place in stock pot and pour in the chicken stock. Add celery, green onions and fresh herbs and garlic. When the celery is almost done, add your noodles and frozen vegetables, cook until noodles are al dente. Do not overcook.