Stop the Sniffles with Sick Day Soup

(Feature Impact) Coughs and sniffles don’t have to derail you for long – not with a fresh, homemade stockpot full of Sick Day Chicken Noodle Soup. Loaded with rotisserie chicken, celery and carrots, it’s sure to warm you from the inside-out as a warm, comforting meal. Plus, with eight servings, this dish can help solve dinnertime dilemmas throughout the week by storing leftovers in the refrigerator and reheating on the stove.

What makes this soup such a staple for sick days? It’s an excellent source of hydration and electrolytes from the broth and the veggies, and the nutrients may help calm any stomach upset. Using store-bought rotisserie chicken shortens the cooking time without sacrificing flavor.

Chicken broth can help you stay hydrated—which is important for maintaining good body temperature, flushing out waste and helping to circulate all of the beneficial nutrients throughout the body. This recipe calls for unsalted chicken broth, but if you have reduced-sodium or regular chicken broth on hand, feel free to use that. Sodium is an important electrolyte that you may need if your illness causes symptoms like a runny nose, excess sweating or a poor appetite.

Warm up your winter meals with more comforting ideas available at Culinary.net.

How to make Sick Day Chicken Noodle Soup

Recipe adapted from Tastes Better from Scratch
Prep time: 20 minutes
Cook time: 20 minutes
Servings: 8

Ingredients

• 1/2       tablespoon butter
• 2          ribs celery, diced
• 3-4       large carrots, diced
• 1          clove garlic, minced
• 10        cups chicken stock or broth
• 1/8       teaspoon dried rosemary
• 1/8       teaspoon dried thyme
• 1/8       teaspoon crushed red pepper flakes
• salt, to taste
• pepper, to taste
• chicken bouillon cubes (optional)
• 4          cups dry egg noodles
• 3          cups cooked rotisserie chicken

Directions

1. In large stockpot over medium-high heat, saute butter, celery and carrots 3 minutes. Add garlic and cook 30 seconds.
2. Add chicken stock or broth and season with rosemary, thyme and crushed red pepper. Add salt and pepper, to taste. Taste and add chicken bouillon cubes, if desired, for flavor.
3. Bring to boil. Add noodles and cook until al dente. Remove from heat once noodles are tender.
4. Add chicken. Taste and adjust seasoning as desired.

Photo courtesy of Shutterstock

SOURCE: Culinary.net