Friday, 8 February 2013

Chicken Noodle Soup


Sometimes we got so caught up in the 'other' that we miss the simple.  This week my husband got sick with a bad cold or a flu.  He has an amazing immune system so a cold for him is a slightly runny nose and the need for an extra couple of hour of sleep a night but life can carry on as usual and he is usually over it in a couple of days.

On Tuesday he came home early from work and went to bed....and slept until the next morning!  If he had a fever it was low but he said all his joints ached and he couldn't stop sleeping.  He slept most of Wednesday only getting up for a glass of water and a bit of dinner.  I had made a new batch of chicken stock on Wednesday and I had him drinking a little bit of it but on Thursday, with a bit of a sore throat myself and two kids with runny noses I finally surrendered and decided to be a cliche....or make a cliche....but even better!!

Chicken Noodle Soup
2 tbsp olive oil
1 yellow onion, finely diced
2 carrots, finely diced
2 stalks celery, finely diced
1 cup brown mushrooms, diced
3 clove garlic, minced
1/2 tsp grated fresh ginger
2 cups cooked chicken (I used the chicken off the bones from making stock)
2 tbsp lemon juice
1 tsp thyme
1 bay leaf
1 1/2 cups small pasta
8 cups homemade chicken stock
salt and pepper

Heat a large soup pot over medium heat and saute the onions, carrots and celery in the olive oil.  When they start to soften add the mushrooms, ginger and garlic.  Add a pinch of salt and pepper.  Saute until all are soft and sweet.

Add the thyme and bay leaf and stir.  Once you really start to smell the thyme add in the stock, and turn up the heat to bring to a boil.  Once boiling add your pasta.  I used a gluten free corn pasta because it wouldn't starch up the stock as it cooked.  When the noodles are done add the chicken and lemon juice. Let the chicken heat trough before serving. Check to see if you need more salt and pepper if needed.

And then get better

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