Sunday, October 1, 2017

Homemade Chicken Noodle Soup

                                             MY FAVORITE CHICKEN NOODLE SOUP

  It turns out that your grandmother and mother were right. Chicken noodle soup is good for a cold and the soul. Fall weather for me not only means a great season of cooler weather, football, pretty leaves and everything pumpkin but also great soups and stews. They not only taste great but also pack in lots of great nutrient dense benefits that promote wellness. 
     Regarding chicken noodle soup, Dr. Stephen Rennard, a pulmonary expert at the University of Nebraska Medical Center found evidence that this soup contains anti-inflammatory properties that can help prevent a cold's nasty side effects. In ancient times the idea that chicken soup, often dubbed the "Jewish penicillin" has medicinal effects dates to ancient times. It helps to clear out congestion because of the hot broth and provides necessary hydration to help rid the body of viral invaders. 

The recipe below is by far my favorite and is loaded with a lot of health benefits besides just helping to thwart off a cold. It is a recipe from Dr. Ann of Dr. Ann Wellness of whom I am a huge fan.  I make a large pot of this usually on a weekend and have it ready to eat throughout the week as leftovers for dinners and as a great meal that I pack in mine and the kid's lunch boxes.                                                                          


1 medium yellow onion, chopped (organic)
3 large carrots, diced (organic)
3 stalks of celery, chopped (organic)
3 tbs EVOO (cold pressed organic)
1/2 box Barilla Plus penne pasta, cooked (I used Amish noodles from
Fresh Market)
1 rotisserie chicken, shredded chicken (I used organic salt & pepper from Whole Foods, $9.99)
2 (32 oz) cartons of organic chicken broth (add more as needed as noodles absorb much broth. I always buy an extra carton)
1/2 bag of frozen peas (28 oz), organic
1/2 bunch of fresh parsley, chopped, organic (I can usually always find at Whole Foods or Fresh Market)


In a large stockpot saute onions and celery in EVOO until tender.
Pull as much chicken from bone as possible and add to pot with any drippings from bottom of rotisserie container. Add carrots and broth. Bring heat up to boil. Cover and reduce heat to simmer/low and cook for about 7 minutes until carrots are tender/crisp. Add frozen peas, parsley, cooked pasta and salt and pepper to taste. Stir and serve once peas are soft/heated through. Dr. Ann Wellness

Health Benefits:


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