I got back from Seattle on Sunday and unfortunately brought with me a flu that is going around up there. One of the triplets had it all last week and the other two were coming down with it, as was my friend. Thankfully I was already most of the way through it and had the flexibility in my schedule to take is very easy yesterday. When I get sick I crave warm comforting soup. So the first thing I did once I was back on Sunday was make a big pot of simple chicken noodle soup. It is not only comforting, but also gives me lots of great nutrients to support my body as it kicks this flu-bug.
A few times when I’ve reheated the soup, for a variation, I’ve added a beaten egg to the simmering soup. This thickens it nicely and gives it a new flavor and texture.
- 2 whole chicken legs (I had them take the skin off for me)
- 1 onion, chopped
- 3 – 4 stalks celery, chopped
- 2 – 3 large carrots, cut into rounds or moons
- 1/2 head of napa cabbage, chopped
- ~8 cups liquid (I used 4 cups veggie broth & 4 cups water)
- 4 – 5 large cloves of garlic
- 2 Tbsp. freshly grated ginger
- 1 Lemon, zest & juice
- 4 oz. quinoa pasta (I wanted to stay away from wheat, so chose quinoa pasta instead)
- salt, to taste (~2 tsp.)
- In a large pot, saute the onions for a few minutes before adding the chicken & salt. Brown on both sides.
- Add celery, carrots, liquid, ginger, garlic & lemon. Bring to a boil, then turn down heat to a simmer. Cook for 20 – 25 minutes
- Add pasta, turn up the heat to medium and cook as directed. During that time I took the chicken legs out, cut the meat off the bones, and into chunks, which I added back into the soup.
- Add the napa cabbage about 5 minutes before the pasta is supposed to be done.
- Adjust seasonings to taste.