Chicken Noodle Soup

I started this New Year off pretty awesome. M & I popped open a bottle of bubbly, watched a bunch of people make out and dance like fools on Dick Clark's Rockin New Years Eve bash and rang in the New Year with a big smoochie and a shower. Smooch because that's what you're supposed to do and Shower because it's tradition in M's family to start your year of nice, fresh and oh, so clean. It was a great start to the year.

Until the next morning, when I awoke at almost noon with stuffed sinuses and the worst body aches on this side of the Mississippi. Seriously? And it's only gotten worse. I can't sleep because the body aches are just...well, aching. I can't breathe because my nose feels like there is cotton balls stuffed up the wazoo up there.  And I feel like crap. Thankfully M has had the past few days off and hasn't judged me as I imprint my body into our couch. I think someone's vying for the stay-at-home job! ;)

But seriously, he's the greatest. He's let me veg. Taken care of a lot of the small stuff around the house and tonight, even cooked me dinner. Ok, ok. I gave him the recipe I found this morning when flipping through old GH magazine, pretty much did 75+% of it and let him serve it up and call it his own. That's how we work around here.

And what's better to eat when you are sick then Homemade Chicken Noodle Soup? Seriously...that's like a cure-all right there.

Here's the recipe from the September 2007 Good Housekeeping magazine. Don't judge the date. My gramma is a GH Hoarder. Just sayin.

Chicken Noodle Soup

Total Time: 20 mins

Makes: 5 main dish servings

Ingredients:

32 oz chicken broth

4 cups water

1 tbsp olive oil

1 small onion, chopped

2 stalks celery, thinly sliced

2 medium carrots, thinly sliced

pepper

1 lb. skinless, boneless chicken breast halves

3 cups medium egg noodles, uncooked

1 cup frozed peas, thawed

Directions:

In covered, 3-qt saucepan, heat broth and water over high heat.

Meanwhile, in 5- to 6- quart saucepan, heat oil over medium heat. Add onion and cook 5 minutes or until lightly browned, stirring occasionally. Add celery, carrots, hot broth mixture and 1/4 tsp ground black pepper; cover saucepot and heat to boiling over high heat. 

While vegetables are cooking, cut chicken into 3/4-in pieces.

Uncover saucepot and stir in noodles; cover and cook 3 minutes. Stir in peas and chicken; cover and heat to boiling, 3-5 minutes. Makes about 10.5 cups.

Mama Heada Thoughts:

First off, have you ever heard of peas in Chicken Noodle Soup? Maybe I've been eating too much Campbell's Chicken Noodle Soup because it sounded odd to me. So we eliminated the peas. And added garlic. Because...well, we are garlic fiends. 

Second, this was so freaking easy I wanted to jump up and down. It took less than 10 minutes to throw together, I had everything in my cupboard/fridge and I thought it was yummy. But then again, my nose is stuffed...so you know. M said it was ok but that he felt it needed salt. And Miss B, our 2-year-old judge of it all, ate every little bit. So would I cook it again, definitely, especially since it's so easy.

And according to GH, each serving is about 205 cal, 30 g protein, 33 g carbs, 6 g total fat, 3 g fiber, 85 g chol and 614 mg sodium.

Not too bad!