Chicken Soup for the Cold Recipe

Our whole family has a cold right now. Some are worse than others, but we all pretty much have a sore throat and are stuffed up. Today I took my homemade chicken noodle soup recipe and ramped it up a bit to add a few things I thought would help relieve some of our symptoms.

Chicken Soup for the Cold Recipe.jpg

The results? As many of you know, tomorrow is my last day on a 30 day juice cleanse so I didn’t have any. Also, my symptoms (although annoying) are not very bad. Our two daughters loved it and my oldest has already requested it for her meal tomorrow. My husband went back for a second bowl.

You will notice that I didn’t add a lot of salt to the soup. I did this on purpose. When you are sick, you shouldn’t be taking in too much sodium any way (well as a rule, you always shouldn’t, but whatevs).

Chicken Soup for the Cold
Battling a cold? This soup will warm you up and help fight those germs.
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Prep Time
5 min
Cook Time
1 hr 45 min
Total Time
1 hr 50 min
Prep Time
5 min
Cook Time
1 hr 45 min
Total Time
1 hr 50 min
Ingredients
  1. 1 Rotisserie Chicken
  2. 2 X 900ml Campbell's No Salt Added Chicken Broth
  3. Water (see instructions)
  4. 1 Reduced Sodium Concentrated Homestyle Stock (Knorr)
  5. 5 - 6 Thin Slices of Ginger Root (about 1/4 inch thick)
  6. 4 Bay Leaves
  7. 2 Garlic Cloves, minced
  8. Parsley, chopped (about two stems)
  9. 2 Carrots (med - large)
  10. 1 can No Salt Added Peas
  11. 1/2 onion, chopped
  12. 1.5 cups Orzo
Instructions
  1. Remove the meat from the chicken and set aside for later (if your chicken has the skin on it, remove and throw it away).
  2. In a large pot, add the chicken bones, ginger root, bay leaves, garlic and parsley.
  3. Add the chicken broth and concentrated chicken broth, then fill the Campbell's container with water twice and add to the pot.
  4. Bring everything to a boil, then lower slightly until it is at a rolling boil. Let boil lightly for 1 1/2 hours.
  5. When broth is almost done cooking, cut up your chicken into cubes, then cut your carrots and onion.
  6. Remove all of the bones, ginger root, and bay leaves and discard.
  7. Add in one more Campbell's container of water as the broth will have reduced.
  8. Add in your carrots and onion first, then after a few minutes of boiling, add in your peas, chicken and then orzo.
  9. Cook for remaining 10 minutes. Let cool for a few minutes, then serve.
Notes
  1. This recipe was enough for my husband (2 bowls), our two daughters, left overs (same amount) for the next night, and a large (8 cup) container for the freezer.
  2. The 'Concentrated Homestyle Stock' listed above comes in a small package and you can find it near the soups. If you really want to omit salt, you can leave this ingredient out, but it does add some flavour.
  3. I opted for low or now sodium where I could as we usually choose these options, but also because you don't want to take in a lot of sodium when you are sick.
Adapted from Homemade Chicken Noodle Soup
This Bird's Day http://thisbirdsday.com/
Chicken Noodle Soup Recipe for Colds.jpg

Sheri Landry
Sheri publishes, and writes at This Bird’s Day where she shares all of the thoughts in her head without the voices. Sticking mainly with content for Canadians, Sheri shares family stories, product information and anything that fits into her (and her family’s) daily activities.
Found in Foodie, Recipes, Winter
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