The Perfect Cure?!

The flu has been making its presence known in our household this weekend. So there has been a lot of Tylenol, Kleenex, and chicken soup to ward it off.

I love Mom's homemade chicken soup and she always makes it whenever someone isn't feeling well; this weekend, it has been on the stove for most meals as my Dad has been in bed. So here is the recipe for Mom's cure-all.

Ingredients:

1 cut up chicken
2 1/2 tsp salt
1/8 tsp pepper
1/4 tsp basil
1 bay leaf
4 medium carrots
1 can pear onions, drained
1 cup fine noodles, uncooked
1 tbsp dried parsley leaves

1. Wash chicken. Place in large kettle and cover with water. Add seasonings.
2. Bring to a boil then simmer, covered 1 1/2 hours or until chicken is tender.
3. While chicken is cooking wash and peel carrots, slice into thin slices. Make sure onions are drained.
4. When chicken is done, remove it, along with the bay leaf from the stock. Skim off as much fat as possible from stock.
5. Bring back to boiling, add carrots and onions, simmer uncovered 45 minutes.
6. While vegetables are cooking, remove bone and skin from chicken, cut chicken into bitesize pieces.
7. When vegetables are done, add noodles and chicken. Cook 10 minutes longer.
8. Remove pan from stove and cool and refrigerate until next day.
9. Skim off solid fat, heat slowly and sprinkle with parsley.

You can add any vegetables that you like - I usually add peas, celery and mushrooms. Also, you can make this and eat it in one day.

I love this soup with crusty bread and a glass of wine. Although if I am sick, that glass of wine becomes a glass of ginger ale.

Even if you are super healthy, this is a classic recipe and a delicious meal; enjoy!