Chicken Noodle Soup For Your Soul

Just mention the name of chicken noodles soup and most people begin to think of their childhood, and when this hot broth was a drug, comfort food and Thirst Quencher, all rolled into one. Mothers and grandmothers still swear by its healing nature when children have influenza or fever. And can you believe it? Chicken soup was prescribed as a cure for the common cold even by the ancient Egyptians, one of the oldest civilizations in the world. Over time the soup was advised on a wide range of medical conditions starting in early leprosy with pneumonia. Some of the medicinal properties of chicken soup have been scientifically proven, while the positive attitude that is served with this soup takes care of the rest. 

Whether it's medical value, or not, nothing can be better than a bowl of hot chicken soup noodles to brighten up your winter, and bringing back the pink of your cheeks. Here is a recipe for chicken noodles soup, which includes a lot of vegetables. It's easy to make and very nutritious. Just prepare this soup and keep it in the fridge. Heat this and drink when you want a stress-buster. 

Ingredients required for Chicken Noodle Soup

* Chopped onion - 2 

* Carrots - 3 (cut into 0.25 inch circles) 

* Celery ribs - 3 (cut in ¼ inch pieces) 

* Chicken -1 

* Chicken broth - 2 qt 

* Vegetable oil - 2 tbsp 

* Parsley - 4 sprigs plus extra for garnish 

* Fresh thyme - 3 sprigs 

* Bay leaf - 1 

* Egg noodles - 2 cups 

* Salt and pepper 

Pour oil in a soup pot and heat it. Sauté onion, celery and carrot in oil over medium heat and stir until the vegetables are soft. Low around eight pieces of chicken and stir together with veggies. It is important not to remove the fat pads from the tail area. Add chicken broth and enough water to fully immerse the ingredients. Let this mixture boil and keep skimming the foam that comes up. Now add the spices - parsley, thyme and bay leaf. 

Keep the heat low and let the chicken cook for a few hours. When the chicken is soft, take it out of the broth and let it cool. Filter out thyme and parsley stems and bay leaf. Remove fat from the soup now. When chicken is cool enough to handle, cut meat after removal from the bones and the skin. 

Add the egg noodles now and cook for about ten minutes until noodles are done. Add cut meat and salt and peppers. 

Your chicken soup is ready. You can either refrigerate it to heat and serve in the future and serve immediately. It is best when eaten warm.