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Homemade Chicken Noodle Soup To Ease That Dreadful Cold

Oh boy.  Last week was not a good time at my house.  The flu decided to rear its ugly head–and that meant sick babies and sick mommy.  But of course we know that moms are not allowed to be sick, so I had to act quickly to help my little mini me’s deal with all of the yucky symptoms that accompany this nasty, and very unwelcomed bug.  It’s no secret that chicken noodle soup has been hailed as THE cold and flu food and here’s why:

  1. That hot, yummy broth is soothing to the upper respiratory tract, can help clear nasal passages, and helps keep  you hydrated.
  2.   The soup is packed full of vitamins thanks to veggies, and they can help give your immune system a much    needed boost.
  3.   Chicken for protein and noodles for carbs.  Everyone is counting on you to keep up your energy!

Now to get the maximum benefits, the canned stuff just won’t do.  But if you have a crock pot, here is a super easy recipe that’s so delicious, you’ll think twice before running to the canned goods aisle.

Here’s what you need:

1-1/2 pounds boneless skinless chicken breast

2 cups carrots sliced

3 celery stalks sliced

1 medium onion diced

1 bay leaf

3-4 cloves of garlic (minced is fine)

1/2 teaspoon dried thyme

1/2 teaspoon paprika

1/2 teaspoon oregano

3 tablespoons of olive oil

6 chicken bouillon cubes, 6 cups of water

1 cup of water

2 cups of uncooked egg noodles

salt & pepper to taste

  1. Place the chicken breasts in the crock pot and season with salt, pepper, and paprika.  Add oregano and bay leaf, and thyme.  Drizzle with olive oil.
  2. Add the chopped onions, celery, garlic and carrots on top of the chicken.
  3. Prepare chicken broth according to the directions for the bouillon cubes.  Usually, one cube for every 8 oz. of water so 6 cubes in 6 cups of water.  Bring to a boil, and once the cubes have dissolved, add the broth to the pot.  Also add one cup of water.
  4. Cover and cook on low for 5-7 hours or high for 2 hours or until chicken is completely cooked.  My crock pot cooks very fast, so it was done in about 2 hours on high.  Once cooked, remove chicken and dice.  Add it back to the pot.
  5. Add the egg noodles to the pot and cook until tender–about 10 minutes.  This is what you should have:

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After the noodles have finished cooking, it’s time to enjoy!  This is soup is full of flavor, and boy does it feel good going down!  I enjoyed it, but more importantly my little ones loved it, and I felt better knowing they had something nutritious in their tummies.

Tip:  If you find that the noodles have absorbed some of the broth, just as another cup of chicken broth and you’re good to go!

Karisa Hill
Karisa Hill is a healthy hair enthusiast, licensed cosmetologist, and business coordinator for Beautable. As the founder of KLH Botanicals, she enjoys being a wife and MOMpreneur and strives to teach her two adorable mini-naturalistas to love the skin their in.
http://www.klhbotanicals.com

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