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.
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.
Here are mine today:
Green Bell Pepper
Shallots (no onion here)
I wish I had some celery today... no such luck.
Put the pan on medium heat.
Add the carrots
Add to pot.
Add to pot.
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.
Then I used a pizza cutter to cut it into the shape and size I wanted.
I went with more of a dumpling shape.
Don't toss the broth!
I don't like all the weird white foam or congealed fat in my soup.
I want the water to be boiling as I add in the noodles.
I try to spread them out so they don't end up sticking together.
I used salt (I probably use more than I should) and pepper.
A little thyme (ok, maybe a lot).
A little sage.
I put it in very last...it doesn't take long to cook (mere seconds).
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.