There is a very good reason why moms and grandmas make chicken noodle soup when someone is sick. Traditionally made broth, whether from the butcher, market or one’s own kitchen, is simmered for several hours, which allows all the minerals and vitamins from the bones to transfer to the soup and provides the types of protein we need most to regain our strength and fortify our immune systems. Adding in the noodles, vegetables and chicken gives us a range of protein, fats and carbs that fully nourish us while being easy to digest and absorb- exactly what we need to fend off or fight a cold. I used brown rice pasta in place of regular noodles because it has more fiber and nutrients, which means that it is digested more slowly and keeps blood sugar levels more stable, keeping us feeling fuller longer. When an illness is imminent I particularly recommend the little pasta shaped like cars, trees, and stickmen, or whatever ones are available that are undoubtedly meant for children, they taste better and will make you feel better faster.
- 6 cups chicken broth, ideally homemade
- 2 cups cooked chicken, shredded finely
- 2 cups brown rice pasta
- 2 bay leaves
- 2 tablespoons cold-pressed olive oil
- 2 stalks celery, chopped
- 2 carrots, chopped
- 1 leek, chopped
- 1 teaspoon dried parsley
- ½ teaspoon dried thyme
- Sea salt and pepper to taste
- Place the olive oil in a large saucepan on the stove over medium high. Once the oil is warm add in the celery, carrots and leek and sautée for 5 minutes, until fragrant and softened. Add in the broth, thyme and parsley, and then bring to a boil and leave for another 5 minutes. Add in the pasta and chicken and cook until the noodles are al dente, as the packaging directions indicate. Before serving remove the bay leaves and add salt and pepper to taste.