Along with all the holiday fun and activities comes something that’s not so fun. Cold and flu season.
I was reminded about this when my husband got struck with the flu over the weekend. But instead of panicking about what he should eat, I knew exactly what to make for him.
Chicken Noodle Soup.
There’s actually some research behind chicken noodle soup’s infection-fighting abilities. In 2000, researchers from the University of Nebraska found that the components of chicken noodle soup had an anti-inflammatory effect. And besides that, it really is the perfect food for sensitive stomachs.
Last year I found this recipe from All Recipes that is beyond easy, especially when you use store-bought rotisserie chicken. I rushed to the store, bought the ingredients, and had it on the table in 45 minutes.
If you don’t already have a recipe for homemade chicken noodle soup, you’ve got to try it!
- 1 tablespoon butter
- ½ cup chopped onion
- ½ cup chopped celery
- 4 (14.5 ounces) cans chicken broth
- 1 (14.5 ounces) can vegetable broth
- ½ pound chopped cooked chicken breast
- 1½ cups egg noodles
- 1 cup sliced carrots
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- salt and pepper to taste
- In a large pot over medium heat, melt butter.
- Cook onion and celery in butter until just tender, 5 minutes.
- Pour in chicken and vegetable broths and stir in chicken, noodles, carrots, basil, oregano, salt and pepper. Bring to a boil, then reduce heat and simmer 20 minutes before serving.
For more easy recipes and tips on how to serve meals to kids, check out Maryann’s book The Family Dinner Solution: How to Create a Rotation of Dinner Meals Your Family Will Love