I've had a sick hubby on my hands over the past few days. He better start feeling better soon, though, because there's a lot of good eatin' to be done tomorrow on Thanksgiving! Something tells me that after that first bite of the cornbread & sausage dressing that he looks forward to for 364 days a year, he'll be much better! (Speaking of Thanksgiving, this dish would be a perfect way to use leftover turkey!)
Last night, he was feeling extra sick and pitiful...sore throat, headache, etc, etc...It's just that time of year, I reckon. I had some leftover chicken already cooked from the previous night, so Chicken Noodle Soup sounded perfect...easy, yet comforting.
There's just something about chicken noodle soup when you're sick, don't you agree? In fact, when Brad and I were just dating, he had to work one night and wasn't feeling well. I surprised him by showing up at work with some yummy Chicken Noodle Soup, and it put the biggest smile on his face....and made him feel a little better. That's been his request ever since when he's feeling under the weather.
This recipe is incredibly simple. Brad LOVES carrots, so I doubled the amount to two and added a dash of garlic powder for extra flavor. The freshly ground black pepper adds a nice little kick. I finished it off with a garnish of fresh, minced parsley for bit of pretty color.
Bon Appetit, my friends! :)
Chicken Noodle Soup
Chicken (or Turkey) Noodle Soup
Adapted from: My Recipes.com
4 cups Reduced Sodium Chicken Broth
Generous dash ground black pepper
2 medium carrots, sliced
1 stalk celery, sliced
1/2 cup uncooked egg noodles
1 cup shredded cooked chicken or turkey
Garlic powder, to taste
1 tsp fresh parsley, minced, for garnish
Heat broth, black pepper, carrot and celery in 2-qt. saucepan over medium-high heat to a boil.
Stir noodles and chicken in saucepan. Reduce heat to medium. Cook 10 min. or until noodles are tender, stirring often. Season with garlic powder and garnish with fresh, minced parsley.