Here’s How to Be Ready for the Cold and Flu Season!
TWO things everyone ought to have at the ready: elderberry syrup to take when a hint of a cold comes knocking, and an easy and soothing soup if that cold pushes its way in.
As for elderberry syrup: Major studies of air travelers who experienced cold symptoms during or after their trips, showed that people who used elderberry had marked reductions in both the length and severity of their illnesses.
Elderberry is HIGH in antioxidants (especially anthocyanin). Anthocyanin, in addition to giving elderberry its characteristic dark purple color, reduces oxidative stress that causes free radicals to metabolize. In other words, elderberry syrup is a powerful anti-inflammatory elixir. Research confirms it’s what we all want to take during cold and flu season.
And as far as an easy and soothing soup goes, we want it because it’s hydrating and warming. It has healing powers. Generations of grandmas know. Don’t you always feel better after digging into a bowl? Plus, it’s easy to pack with immunity-supporting veggies to protect you from future bugs.
(My advice on adding the veggies and seasonings: always double the fresh garlic. There’s a time-tested reason why people from cultures worldwide load up on garlic during the cold weather months.)
Chicken broth-based soups are the proverbial GO TO for immunity support and soothing the sniffles. And over the years I’ve tried many different versions. But I have to say, this recipe that I found years ago on www.tastesbetterfromscratch.com, is truly the best of the best. Today this recipe shows over 7,000 five-star reviews. We love this soup so much that it’s actually requested for special occasion dinners (birthdays and even holidays).
It goes without saying, that any noodle soup will taste better with homemade noodles. So that’s the recipe creator’s first recommendation. Lauren Allen, says regarding homemade egg noodles: “All you need is flour, salt, milk and eggs and they’re ready in 5 minutes!”
Yah, yah. But here’s the deal, when we’re not feeling well, we’re not really inclined to go to the effort of making homemade noodles, right? Even if it does take just 5 minutes. So the terrific news is, this soup is amazing even with store-bought noodles!
And you know why? Because of the rotisserie chicken. That’s the recipe’s secret. Pull all that luscious chicken off its bones, combine it with a bunch of diced and sliced veggies, toss in some good quality noodles (bronze cut and air-dried), cook it all in a good quality chicken broth, and just you wait. This is one special soup!
All this said, here’s the recipe. I hope you enjoy it as much as we do, and that this new year finds you staying healthy, happy, and cook’n up a storm!
Laruen's Chicken Noodle Soup
1 tablespoon butter
2 ribs celery diced
3 to 4 large carrots diced
1 clove garlic minced [ALICE: I add 3+ cloves to boost the health factor]
10 cups chicken stock or broth*
1 teaspoon salt or to taste
1/2 teaspoon freshly ground black pepper or to taste
1/8 teaspoon dried rosemary or more, to taste
1/8 teaspoon dried thyme
1/8 teaspoon crushed red pepper flakes
1 batch homemade egg noodle or 4 cups dry egg noodles, farfalle or other bite-size pasta
3 cups rotisserie chicken
1 teaspoon Better Than Bouillon Chicken Flavor (or more, as needed), or chicken bouillon granules
Directions:
Add butter, diced celery and carrots to a large stock pot over medium-high heat. Saute for 3 minutes. Add garlic and cook for another 30 seconds.
Add chicken stock and season the broth with rosemary, sage, crushed red pepper, and salt (definitely TASTE the broth before adding more salt), and pepper. Taste and add a spoonful of ìbetter than bullionî chicken or chicken bouillon cubes or granules as needed.
Bring broth to a boil. Add noodles (either uncooked homemade egg noodles, or dry store-bought pasta) and cook just until noodles are al dente.
If using store-bought noodles, be cautious not to overcook them! Remove pot from heat as soon as they are just barely tender. The noodles will continue to cook once you remove the pot from the heat, and you donít want them mushy.
Add chicken meat from the rotisserie chicken. Taste the broth again and add more seasonings, if needed.
Store leftovers in an airtight container in the refrigerator for 4-5 days, depending on the freshness of the chicken you used.
NOTES
Stock: I HIGHLY recommend making this soup with homemade stock! Itís very easy to do if you buy a rotisserie chicken, and you can even make it ahead of time and freeze it. That way you can use the rotisserie chicken meat for the soup and the bones for the broth.
If using store-bought broth, I recommend adding Better than Bullion chicken base to it to give it more depth of flavor.
Chicken: Using a rotisserie chicken (or your own whole roasted chicken) is my recommended method because you can use the meat for the soup and the bones to make homemade chicken stock. To use raw chicken meat, add raw chicken thighs, breasts, or tenders right to the boiling broth in step 3 (before adding the noodles). Cooking time will differ depending on the chicken you use but cook for about 5 minutes before adding the noodles.
Gluten-free Adaptations: Use gluten-free egg noodles or make my homemade egg noodles with gluten-free all-purpose flour.
Make ahead: This soup is best made ahead of time when you are using homemade egg noodles (they donít get soggy like regular store-bought noodles). If using regular dry noodles I recommend making the broth (steps 1-2) first, and then the day of serving boiling the broth and noodles and adding the chicken.
Freezing Instructions: Allow the soup to cool completely and store it in a freezer safe container for 2-3 months. Thaw overnight in the fridge, or over medium heat on the stove. If using store bought noodles, undercook them before freezing the soup, to avoid them getting soggy upon reheating.
Add chicken stock and season the broth with rosemary, sage, crushed red pepper, and salt (definitely TASTE the broth before adding more salt), and pepper. Taste and add a spoonful of ìbetter than bullionî chicken or chicken bouillon cubes or granules as needed.
Bring broth to a boil. Add noodles (either uncooked homemade egg noodles, or dry store-bought pasta) and cook just until noodles are al dente.
If using store-bought noodles, be cautious not to overcook them! Remove pot from heat as soon as they are just barely tender. The noodles will continue to cook once you remove the pot from the heat, and you donít want them mushy.
Add chicken meat from the rotisserie chicken. Taste the broth again and add more seasonings, if needed.
Store leftovers in an airtight container in the refrigerator for 4-5 days, depending on the freshness of the chicken you used.
NOTES
Stock: I HIGHLY recommend making this soup with homemade stock! Itís very easy to do if you buy a rotisserie chicken, and you can even make it ahead of time and freeze it. That way you can use the rotisserie chicken meat for the soup and the bones for the broth.
If using store-bought broth, I recommend adding Better than Bullion chicken base to it to give it more depth of flavor.
Chicken: Using a rotisserie chicken (or your own whole roasted chicken) is my recommended method because you can use the meat for the soup and the bones to make homemade chicken stock. To use raw chicken meat, add raw chicken thighs, breasts, or tenders right to the boiling broth in step 3 (before adding the noodles). Cooking time will differ depending on the chicken you use but cook for about 5 minutes before adding the noodles.
Gluten-free Adaptations: Use gluten-free egg noodles or make my homemade egg noodles with gluten-free all-purpose flour.
Make ahead: This soup is best made ahead of time when you are using homemade egg noodles (they donít get soggy like regular store-bought noodles). If using regular dry noodles I recommend making the broth (steps 1-2) first, and then the day of serving boiling the broth and noodles and adding the chicken.
Freezing Instructions: Allow the soup to cool completely and store it in a freezer safe container for 2-3 months. Thaw overnight in the fridge, or over medium heat on the stove. If using store bought noodles, undercook them before freezing the soup, to avoid them getting soggy upon reheating.
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
Alice Osborne
DVO Newsletter Contributor since 2006
Email the author! alice@dvo.com
Sources:
- www.carmelberrycompany.com
- www.stockcake.com
- www.parade.com
- www.tastebetterfromscratch.com
