Truly Sick Chicken Soup

I wrote a piece awhile back about the best culinary remedies for the common cold. Back then, my coughing and sniffling was much helped by tea and chicken soup. The "starve a fever, feed a cold" maxim proved true for the cold, but what about the fever?

Luckily for the sake of culinary research and unluckily for my personal comfort, I was dealt a nasty flu last week that landed me in bed for days with a fever that hovered between 101 and 103 F. All those remedies I tested earlier – garlic, hearty chicken soup, herbal teas – were all too strong and nausea-inducing in a severely sick state. I tried starving out the fever for a day, but without any fuel to fight the infection, the symptoms got worse. I was about to give up and start eating warmed, canned chicken broth when I remembered a recipe my good friend Celia Cohen used to make when she was ill.

Celia is a bit of a genius when it comes to purposeful food, and always knows the best recipes for a high-protein snack or a balanced power breakfast for a busy day. Her soup is possibly the best item yet, as it's everything a fluish person needs: it's easy to make, has a mild, clean flavor and a comforting, throat-soothing heat. The soup lasted me many meals, and before long, I had enough energy to fight off the flu. I certainly hope I won't be getting sick again this season, but if I do, the upside will definitely be enjoying this soup again.

Celia's Chicken Noodle Soup

Ingredients:
2 organic, bone-in chicken breasts with the skin still intact (this is important, because the organic meat with the bone and skin are what's going to give you flavor)
1 large carrot, sliced in rounds
1 leek, chopped
2 stalks of celery, chopped
Olive oil
Salt and pepper
5 cups low salt chicken broth or water
1 cup egg noodles

Procedure:

  1. Pour a little oil in a pot over medium heat and add chicken skin down, letting it cook a bit.
  2. Add vegetables and broth or water. Bring the mixture to a low simmer, and let simmer until the chicken and vegetables are cooked through and tender.
  3. Strain through a sieve. Transfer the broth back the pot, bring to a boil and add the egg noodles, cooking about 8 minutes.
  4. While the noodles are cooking, remove the skin and pull the chicken meat from the bone.
  5. When the noodles are done, add all of the ingredients back into the pot, ladle out a bowl and let the healing begin!

Browse Culinary Arts Schools & Colleges

Refine School Matches
Hide filters
  • SUBJECT

    See More

  • DEGREE

    See More

  • PROGRAM TYPE

  • START TIME

    LOCATION
    Please enter valid US or Canada Zip.
            Results open in new window

            Searching Searching ...

            Matching School Ads
            5 Program(s) Found
            • Alumni have appeared in reality competition shows such as Top Chef and Project Runway.
            • Has a team of about 4,000 faculty members focused on helping students tap opportunities in a marketplace driven by ideas.
            • Offers programs in design, media arts, fashion, and culinary.
            • Provides program coordinators who work with students to ensure they have the learning materials, assignments, facilities, and faculty to get the most out of the program.
            • Over 50 campus locations nationwide.
            Good for Working Adults
            • Flexible Scheduling
            • Financial Aid
            • Transferable Credits
            5 Program(s) Found
            • Hands-on culinary education with focused attention on each student
            • An ACCSC School of Excellence with multiple “Best Vocational Cooking School” awards*
            • 15,000 graduates, including celebrities like Bobby Flay, David Chang, and Christina Tosi*
            • Programs in Culinary Entrepreneurship, Professional Culinary Arts, Professional Pastry Arts, and much more
            • Campuses in New York and Silicon Valley with nearby housing available
            Show more [+]
            4 Program(s) Found
            • Gives students the opportunity to earn their associate’s degree in the culinary arts field in less than 15 months or bachelor’s degree in the food service management field in 2.5 years through their year-round schedule.
            • Located in Norfolk and Newport News, Virginia.
            • Offers externship experiences to students for experience in the field.
            • Hosts regular career fairs for employer recruitment.
            • Has student housing available.
            • Accredited by the Commission on Colleges of the Southern Association of Colleges and Schools (SACSCOC).
            Show more [+]
            • Ranked among the Best Online Bachelor’s Programs in 2015 by U.S. News and World Report.
            • Lets undergrad students try classes before paying any tuition.
            • Has an average class sizes of 18 for undergraduate and 13 for graduate-level courses.
            • Offers numerous scholarship opportunities that can help students save up to $750 per term on their tuition.
            • Tends to educate degree-seeking online and campus-based students who are adult learners with families and students who work while pursuing higher education.
            Show more [+]
            Good for Working Adults
            • Online Courses
            • Flexible Scheduling
            • Financial Aid
            • Transferable Credits
            5 Program(s) Found
            • Received the 2015 and 2013 “Cooking School of the Year” Award of Excellence from the International Association of Culinary Professionals (IACP).
            • Accredited by the Accrediting Commission of Career Schools and Colleges (ACCSC).
            • Externship opportunities are available at numerous famous New York City restaurants.
            • Campus is located near downtown Manhattan, within walking distance of many popular attractions such as the Radio City Music Hall.
            Show more [+]
            Good for Working Adults
            • Flexible Scheduling
            • Financial Aid
            2 Program(s) Found
            • Students get real-world experience through the required externship at the end of the program.
            • Curriculum includes laboratory sessions, academic preparation and hands-on experience.
            • Program objectives are to provide students with skills needed for cooking wholesome, attractive, food preparations and to assist graduates in obtaining positions in the food service industry.
            • Accredited by the American Culinary Federation (ACF).
            • Has campuses in Melbourne, Sarasota, and Tallahassee, Florida
            Show more [+]
            2 Program(s) Found
            • Ranked among the Best Colleges in the South in 2015 by U.S. News and World Report.
            • Ranked the 13th  Best College for Veterans in 2015 by U.S. News and World Report.
            • A private institution founded in 1977 with a current total undergraduate enrollment of over 15,00.
            • Its student-faculty ratio is 12:1, and 89.3% of classes have fewer than 20 students.
            • Has students attend one class at a time to ensure easy access to faculty and a more hands-on education.
            Show more [+]