I have been under the weather now for a few days–nothing major, mind you, but everyone here reminds me that “well, something is going around.”  ‘Tis the season, I suppose.  Personally, I’m THE WORST sick person on the planet.  Not whiney or mopey so much as well, bitchy and very picky.  So most everyone I know avoids me like the plague when I’m sick [ha ha–pun intended].  What I love to make when I’m feeling sick is chicken noodle soup (because nothing says your sick like sweating over a hot stove in your jammies with a box of kleenex next to your cookbook!).

Oh sure, we all had the canned stuff as a kid.  Some of us (by us, I mean ya’ll) still eat it out of a can.  I’m not judging.  All I’m saying is give my recipe below a try.  It’s pretty simple and who knows maybe standing over a steaming pot will help you sweat it out.  Regardless, the soup is full of vitamins and minerals and before you ix-ney on the garlic or cilantro, know that they both have antiseptic properties and may be the most important ingredients of all.  Originally, I created it for a friend who was really sick and craving chicken noodle soup.  I thought the fresh veggies and cilantro would be a lot healthier and nutrient-providing than the canned stuff.  Turns out, it tastes a lot fresher and more wholesome (I know, I know….duh!).

Of course if you’re a vegetarian, leave out the chicken.  If you’re not eating gluten you can leave out the noodles or find gluten-free noodles, this time in solidarity for a friend going gluten-free, I grabbed rice noodles to use.  Play around with it.  Add more veggies if you’d like–the more, the merrier, and more antioxidant-ier.

Sherry’s Chicken Noodle Soup

• 3 Tbsp Olive Oil
• 1 onion, diced
• 4 cloves of garlic, diced
• 4 medium carrots, chunked
• 4 stalks of celery, chunked
• 2 chicken breasts cubed
• 1-2 cups of egg noodles
• 1 bunch of cilantro
• 10-12 cups of water
• salt & pepper to taste

In a large stock pan, heat olive oil and sauté onions and garlic until translucent.  Add chicken and continue sautéing for about 5 minutes.  Add celery and carrots and sauté for 5 more minutes.  Season with salt and pepper (freshly ground of both makes the most amazing difference!) and add water.  I suggested 10-12 cups because it depends on how much broth you want.  Obviously if you want to make a lot of soup and want it brothy–add more water.  If not, add less.  Bring to a boil.  Boil for about 10 minutes and then add the noodles.  Like the water, use more or less depending on your noodle ratio preference.  I love noodles so I tend to add way too many, but it’s your soup–do what you want!  Continue boiling for about 6-7 minutes, until noodles are al dente, as you don’t want them to get too soggy.  Turn off the heat and add the cilantro.  Let the soup rest about 5 minutes and viola!  Done. I told you it was simple. Now, serve it in a bowl or cup and get back in bed!

But before you go, there’s one last thing:  they [not sure who they are, but…] say laughter is the best medicine, so I leave you with this.  If you decide to forego my recipe and opt for the canned, please make sure you read the instructions carefully!

Btw, before you think you’ve done lost your mind or taken too many Cold & Flu tablets, I got that from Pinterest. :- P