I am a huge believer in medicating and when we were all maxed out on the Beechams and the Lemsip, there was only one solution: homemade chicken noodle soup. A few years ago, I remember reading an article discounting the benefits of chicken noodle soup on illness. The author and some doctor were theorizing that gulping down ladlefuls of warm and delicious chicken noodle soup did not alleviate illness. Well, certainly not if you're downing that from-a-can crap!
I theorize that they didn't consider homemade chicken noodle soup made with big chunks of vegetables, pasta so engorged with stock that it's nearly unraveling from its spiral, meaty chunks of boiled chicken and a hint of whiskey and wine. This chicken noodle soup is easy to make and tasty!
groceries...
Note: I've never actually measured out quantities for this recipe; I just chuck in however much I feel like the soup needs!
good sized carrots
leek
sweet white onion
chicken stock
fresh sage
dried mixed herbs (thyme, basil, oregano and marjoram)
gluten free fusili pasta
salt and pepper
about 1/2 a cup of white wine
a shot of whiskey, preferably American Honey Wild Turkey
alright, let's cook:
For the chunky chicken noodle soup, begin with getting some chicken stock simmering in your pot. I'd say if you were using a small to medium stock pot, maybe fill it just over half with stock and the wine.To the stock and wine, add the chicken cut into bite-sized pieces. Bring to the boil and remove any impurities that arise to the surface. While the chicken is boiling, roughly chop your vegetables. Reduce to a simmer, add the vegetables, herbs, seasonings and pasta. Allow to cook on the stove on low for about 45 minutes. Stir in the shot of whiskey, simmer for five more minutes and serve with crusty bread.
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