Sara Novak

DCL

I was away in Asheville over the weekend and when I returned I had a pretty sick husband on my hands. He may or may not be pretty cranky when he's feeling under the weather, so I do my best to stay out of his way while providing my favorite natural remedies. Chicken noodle soup is an obvious go-to for the sickly but not the Campbell's variety that you may have remembered from childhood. I made the good stuff from scratch. But it's actually quite a simple venture and inexpensive as well. You'll likely have most of what you need on hand.

I would consider roasting your own chicken as well, but if you don't have time for that make sure that you buy a roasted chicken that's free of hormones and antibiotics.

Before we get down to the recipe, let's discuss the true healing qualities of chicken noodle soup. Is all the hoopla behind chicken noodle soup true or is it an old wives' tale?

The medical journal Chest actually tested the healing remedy behind chicken noodle soup and found that it wasn't a myth at all. In fact, chicken noodle soup does work on cold symptoms.

Here's what the study found:

"When [we] added chicken soup to a Petri dish full of inflammatory cells called neutrophils the ability of these cells to move around and migrate was decreased. Neutrophils are cells that help to fight infection but also cause inflammation which is responsible for some of the uncomfortable symptoms experienced with a cold."

The steam from the soup also helps with congestion and the warming qualities ease soreness. For best results, make it yourself and use the best ingredients that you can find.

Homemade Chicken Noodle Soup

2 tbsp extra-virgin olive oil

3 garlic cloves, minced

2 medium carrots, peeled and chopped

2 celery stalks, leaves removed, halved lengthwise, and chopped

4 fresh thyme sprigs

1 bay leaf

2 quarts organic chicken stock

8 ounces dried wide egg noodles

2 cups shredded roasted chicken

Sea salt and freshly ground black pepper

Method

1. Add olive oil to a large pot and add in onion, garlic, carrots, celery, thyme, and bay leaf.

2. Cook and stir for about 6 minutes, until the vegetables are softened but not browned. Add in chicken broth and bring the mixture to a boil.

3. Add in noodles and simmer for 5 minutes until tender. Fold in the chicken, and continue to simmer for a few more minutes. Season with salt and pepper to taste.

Recipe adapted from Tyler Florence.

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