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
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
Salt and pepper
5 cups low salt chicken broth or water
1 cup egg noodles
- Pour a little oil in a pot over medium heat and add chicken skin down, letting it cook a bit.
- 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.
- Strain through a sieve. Transfer the broth back the pot, bring to a boil and add the egg noodles, cooking about 8 minutes.
- While the noodles are cooking, remove the skin and pull the chicken meat from the bone.
- When the noodles are done, add all of the ingredients back into the pot, ladle out a bowl and let the healing begin!