Who doesn't love a good Chicken Soup? Over the winter months this has been a staple in our house. Store bought soups are potentially a dangerous trigger for the migraine brain with MSG, onion, and who knows what other ingredients are added to our detriment. My husband is a huge fan of chicken noodle soup and historically bought a prepackaged mix and added his own chicken. Those prepackaged mixes run the same MSG and ingredient risks as the canned version. He also loves the thicker egg noodle and those in the freezer section come with a list of unpronounceable preservatives as well. Since cans, premade mixes, and even the noodles are risky for me, I have become pretty adept at throwing together a delicious concoction of chicken noodle soup using ingredients I stock in my pantry along with whatever vegetables are in my fridge at the time.
The Mayo Clinic reports some other interesting information regarding the soup's impact on our health. According to them, chicken soup might also help relieve cold and flu symptoms. And here is how:
1. The soup acts as an anti-inflammatory by inhibiting the movement of neutrophils. Neutrophils are immune system cells that participate in the body's inflammatory response (we migrainuers love a good anti-inflammatory).
2. The soup temporarily speeds up the movement of mucus, possibly helping relieve congestion and limiting the amount of time viruses are in contact with the nose lining.
The Mayo Clinic reports some other interesting information regarding the soup's impact on our health. According to them, chicken soup might also help relieve cold and flu symptoms. And here is how:
1. The soup acts as an anti-inflammatory by inhibiting the movement of neutrophils. Neutrophils are immune system cells that participate in the body's inflammatory response (we migrainuers love a good anti-inflammatory).
2. The soup temporarily speeds up the movement of mucus, possibly helping relieve congestion and limiting the amount of time viruses are in contact with the nose lining.
Besides it health perks...it's just plain yummy.
My soup starts with boiling up the chicken in my fridge or freezer in about 12 cups of water.
Here I used 3 large chicken breast.
My soup starts with boiling up the chicken in my fridge or freezer in about 12 cups of water.
Here I used 3 large chicken breast.
Then I gather up the veggies in my fridge and pantry that I think will be yummy in my soup.
Here are mine today:
Carrots
Green Bell Pepper
Shallots (no onion here)
Spinach
Garlic
I wish I had some celery today... no such luck.
Here are mine today:
Carrots
Green Bell Pepper
Shallots (no onion here)
Spinach
Garlic
I wish I had some celery today... no such luck.
Start Chopping!
Put the pan on medium heat.
Add the carrots
Put the pan on medium heat.
Add the carrots
Toss in the bell pepper.
Don't forget to add a little olive oil to your veggies while they cook.
Chop up the garlic (I used 4 cloves).
Add to pot.
Add to pot.
Chop up the shallots (3).
Add to pot.
Add to pot.
So, the noodles take a little time. I cheated today because I had some prepared egg noodle dough in my freezer. All I had to do was thaw it out. I recommend when you make the noodle dough, you make enough to freeze half the batch. Then next time you can cheat too!
To make the dough:
1. I used 2 cups of flour and added 1/4 tsp. of salt and mixed it up in a big bowl.
2. I made a hole in the center of the flour and added in 2 eggs.
3. I took off my rings and mixed it into a crumbly mess.
4. I added about 1/4 cup of water and continued to mash it up and knead it until I got a dough ball that looks like it can be rolled out.
To make the dough:
1. I used 2 cups of flour and added 1/4 tsp. of salt and mixed it up in a big bowl.
2. I made a hole in the center of the flour and added in 2 eggs.
3. I took off my rings and mixed it into a crumbly mess.
4. I added about 1/4 cup of water and continued to mash it up and knead it until I got a dough ball that looks like it can be rolled out.
I dusted my cutting board with extra flour and plopped the little dough ball in the middle of the cutting board.
I dusted up the rolling pin too.
I rolled out the dough really thin.
Then I used a pizza cutter to cut it into the shape and size I wanted.
I went with more of a dumpling shape.
Then I used a pizza cutter to cut it into the shape and size I wanted.
I went with more of a dumpling shape.
I shredded the chicken up with 2 forks.
Don't toss the broth!
Don't toss the broth!
Now I strain the chicken broth while adding it into my veggies.
I don't like all the weird white foam or congealed fat in my soup.
I don't like all the weird white foam or congealed fat in my soup.
I add the shredded chicken back into the pot.
I turn up the heat from medium to high.
I want the water to be boiling as I add in the noodles.
I want the water to be boiling as I add in the noodles.
I start adding in the noodles.
I try to spread them out so they don't end up sticking together.
I try to spread them out so they don't end up sticking together.
Season it up.
I used salt (I probably use more than I should) and pepper.
A little thyme (ok, maybe a lot).
A little sage.
I used salt (I probably use more than I should) and pepper.
A little thyme (ok, maybe a lot).
A little sage.
I didn't forget the spinach.
I put it in very last...it doesn't take long to cook (mere seconds).
I put it in very last...it doesn't take long to cook (mere seconds).
We have now come full circle! Here it is, yummy and ready to eat.
Ok, I will also admit that I add crushed red pepper flakes to my bowl.
My children don't appreciate spice like I do so I don't season the entire pot with it.
Feel free to enjoy without a headache.
Ok, I will also admit that I add crushed red pepper flakes to my bowl.
My children don't appreciate spice like I do so I don't season the entire pot with it.
Feel free to enjoy without a headache.
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