Chicken Noodle Soup

Finally feeling better after having a 2-day stomach flu. Yuck! Yesterday, I made some chicken noodle soup. The soup was warm and comforting– just what I needed. When I was little, Grandma Rapp would fix me chicken broth with a pinch of cayenne in it when I was sick. The cayenne wasn’t overly hot, but gave the broth a warming sensation that immediately made you feel better– especially if you had a sore throat. I made my soup the quick way but it was still really good. Here’s the recipe:

Chicken Noodle Soup:

1 large carrot, sliced

2 stalks celery, sliced

1/4 onion, chopped

1/2 tsp. black pepper

1/4 tsp. dried thyme

1/8 tsp. cayenne pepper

1 quart chicken stock (low sodium)

1 cup Home style Egg Noodles

1 can chicken meat (the larger one, I think its 8 oz or so)

1. Saute vegetables, thyme and black pepper in a couple tsp of oil until onion is soft and translucent, about 10 minutes over medium heat.

2. Pour in the chicken stock and add the cayenne pepper. Bring to a boil, then add the noodles. Cook according to the directions on the noodle package (mine took 18 minutes).

3. Add the can of chicken during the last 5 minutes of cooking the noodles. Use a wooden spoon to break up the meat. Leftover chicken could be used here, but I didn’t have any so I used the can!

4. Once the cooking time is up, taste for seasoning to see if you needed any salt. There was enough in the stock and canned chicken for me.

5. Ladle into a big bowl and eat. Here’s to a happy and healthy Fall!!

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