Eat This. You'll FeelĀ Better.

February  4, 2013
4 Ratings
  • Serves 4
Author Notes

Jewish penicillin? Fuhgeddaboudit. This was my mother's cure-all for everything from a sprained ankle to a broken heart, including, of course, the common cold. I don't know whether it was her Swedish Type A personality or just good cooksmanship, but her methodology of cooking the chicken, the veggies and the noodles separately should really be patented. The only tweaks I've added are a bit of ginger to give it some zip and some soy sauce for seasoning. —wssmom

What You'll Need
  • 2.5 - 3 pound organic chicken
  • 2 carrots, chunked
  • 2 ribs celery, chunked
  • 1 small onion or leek, (white part only) chunked
  • 6-8 cups homemade chicken broth
  • 3/4 cup carrots, diced
  • 3/4 cup celery, dicred
  • 1/4 cup onion, diced
  • small handful parsley
  • 4 ounces wide egg noodles
  • double-quarter sized chunk of fresh ginger
  • 1 tablespoon soy sauce
  • salt and pepper
  • additional chicken broth or canned chicken broth
  1. You''ll need a pot slightly larger than the chicken, enough to be snug but big enough to add the veggies. Put the chicken in the pot, toss in the first set of carrots, celery and onion about, cover with water, and bring to a lively boil. Drain the water off, add the chicken broth and ginger, bring to a slow boil, lower the heat and simmer, covered, for 35-40 minutes.
  2. Remove the chicken and veggies to a colander, and strain the broth back into a bowl. Degrease the broth ((I use one of those measuring cups with the spout on the bottom). Fish out the ginger and discard. While the chicken is cooling, take about 1 1/2 cups of the broth, put it into the pot with the diced carrots, celery, onions and parsley, bring to a boll,reduce heat and cook until the veggies are tender, about 10-15 minutes depending on how small you diced them,. Turn off the heat.
  3. When the chicken is cool enough, shred the meat into the pot with the the diced veggies (save the first set for future stock if you like). If you feel really ambitious you can make a quick broth with the remaining bones and use that to cook the egg noodles; otherwise, use additional chicken broth or some canned broth to cook until; tender.
  4. Strain the noodles and add to the chicken and veggies along with the reserved broth. Add about a tablespoon of soy sauce, or to taste.
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4 Reviews

Kukla February 5, 2013
I am so glad that finely there is a method for Chicken soup, which is cooked exactly like my Mom used to and I do too. We always drain of the first water after about 10-15 minutes of cooking and I also like to add ginger to any stock.Very tasty!
wssmom February 5, 2013
Great minds think alike!!
drbabs February 5, 2013
Ginger in chicken soup. Brilliant!
wssmom February 5, 2013
Thanks, drbabs!