Let's face it...you feel most like eating homemade chicken soup when you feel least like making it. Here is a simple chicken soup recipe you can throw together and enjoy no matter how you're feeling.
1 large or 2 medium (thawed, uncooked) pieces of chicken on the bone w/skin
1 cup dry egg noodles (use gluten-free noodles if desired)
Vegetables of your choice* (Carrots, celery and onion are great choices for tasty broth.)
Salt to taste
1 teaspoon each dehydrated onion and celery if not using fresh
Dash of turmeric
Dash of parsley
Water to cover everything
Optional: garlic, cayenne pepper and/or ginger for extra germ-fighting power
Put all ingredients in a large microwave-safe bowl. (Be sure there is plenty of room above water line for water to expand as it boils.) Heat on high 25 to 35 minutes until chicken is cooked all the way through. (Check center to be sure there is no red at all.) Soup is done when chicken and vegetables are completely cooked and noodles are soft. Caution: Soup will be very hot! Carefully remove chicken and cool until safe to cut into bite-sized pieces. Discard skin and bones.
This recipe can also be prepared on the stove or in a crockpot. The advantage to cooking it in the microwave is that it is much faster than a crockpot, and unlike most stoves, it turns itself off. In the crockpot, soup should be done in 8-10 hours. Add the noodles in the last hour or two of cooking so that they won't get too soggy. (You can double or triple this recipe in a larger crockpot.)
Makes two to three servings. Enjoy!
*You can use fresh, frozen, canned or dehydrated vegetables. Adding a few tablespoons of a dehydrated vegetable medley that includes onion, celery and carrots is one of the easiest methods.