It’s definitely cold/flu and allergy season! Since the beginning of August, Prima has managed to get one virus or bacterial infection after the other. And over the past three weeks, both the Norseman and I have had one humdinger of a cold complicated by a yucky sinus infection. Our counter looks like a home pharmacy! We were all miserable enough, and the weather was mild enough, last week, to have us all wanting chicken noodle soup. And I wanted the kind of chicken noodle soup that comes from a can, only I didn’t, because the stuff from the cans just isn’t as healthy and doesn’t have as much noodle/carrot/chicken per spoonful as homemade.
Well, I rummaged in the back of my mind to see what we had, and came up with a recipe for homemade chicken noodle soup. I used udon noodles leftover from making one of our Asian dishes last week, which actually was maybe the best decision, ever. Because they turned out soft, slightly chewy, and so close to noodles-from-a-can. Happiness!
Then I basically added every ingredient I could think of (and actually had on hand) that helps the body fight off infection and colds.
- Cabbage (supposed to be higher in Vitamin C than oranges!)
- Carrots (also a source of Vitamin C, plus antibacterial)
- Chicken stock
- Ginger (boosts the immune system)
- Garlic (fights cold and anti-bacterial)
- Onion (more anti-cold, anti-bacterial goodness)
- Rosemary (boots the immune system, anti-bacterial)
The soup turned out absolutely delicious, if I am allowed to say so. I think it is the unexpected combination of fresh ginger and rosemary that made it at once bright and tasty. Prima loved it, even licking the broth off of her high-chair tray when she was finished! And I have never seen or encouraged her to do that!
Yields 4-6 servings
Serves 2 cups
20 minPrep Time
20 minCook Time
40 minTotal Time
- 1 tbsp. fat
- 1 onion, diced
- 3 carrots, diced
- 1/2 head small cabbage, sliced thin or shredded
- 1 pound fresh udon noodles
- 6 cups chicken stock
- 1 tsp salt
- 1 tsp minced fresh ginger
- 5 cloves garlic, minced
- 1 sprig fresh rosemary
- 1/2 tsp black pepper
- 1 cup (very loosely packed) cilantro leaves
- 2 cups shredded chicken
- Heat the fat in a large stockpot over medium heat. Add onions and saute 5-10 minutes, until beginning to brown. Add the remaining vegetables, and saute until beginning to soften.
- Add the udon noodles, cutting them in half so that they are easier to eat. Immediately add the stock and salt, and stir for a few moments to ensure that the noodles don't stick together.
- Add the remaining ingredients, cover, and simmer on low heat until the noodles are done (10-15 minutes) and the soup is heated through.
May leave out the salt if stock is store-bought If you reheat the soup, you will notice that it has absorbed much of the stock. You may want to have additional stock to add while reheating.