Homemade Chicken Noodle Soup

 Flu Season has already started in our house and one of the best remedies for that is good old-fashioned, Chicken Noodle Soup. It warms the insides and tastes so good, especially if you are feeling under the weather. 

Studies (like this one) have shown that it actually does help you recover faster when your body is fighting a cold/flu and your immune system is down. First, the steam from the soup can help unclog any congestion that you might have in your throat and lungs. Research also shows that it has anti-inflammatory properties that can aid in soothing sore throats.  Might not be an old wives tale anymore! :)

Instead of buying the store-bought canned stuff that is loaded with sodium and preservatives, try this homemade version. It really is very simple to make, especially if you have already tried out the Dutch Oven Chicken recipe.

**This recipe is one I can call my own. :)

 

Chicken Noodle Soup Recipe

Serves: 4-6 Prep: 10  minutes  Cooking Time: 10 minutes

(Printable Recipe) 

  Use chopped chicken and broth from Dutch Oven Chicken recipe

1 package of egg noodles

Use carrots and celery from Dutch Oven Chicken recipe, chopped

season with salt and pepper to taste

1. Cook egg noodles according to package directions (usually 5-6 minutes in boiling water).

2. Heat up leftover broth and chicken. 

3. Cut up vegetables. 

4. Season with salt and pepper if needed. Add all together in a bowl of deliciousness.

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Canned Chicken Noodle Soup

 I'm not a big fan of canned soups, mostly because of their high sodium content and preservatives. In just 1/2 cup of Campbell's canned soup, your sodium intake will be close to 40% for that day. That is intense! You can see more about the nutrition facts here . The homemade version, you can monitor how much salt and fat you put into your recipe. If you are trying to watch your sodium intake, use half the amount the recipe suggests.