This chicken noodle soup is a real treat at any time of the year but when there’s a flu going around it is particularly handy to have. A lot of scientific research has been done on this soup and it actually does have health benefits for fighting off cold and flu. It’s not just a load of spoof your granny has been telling you. This recipe will make a big pot of soup which can be portioned and frozen and then defrosted in the microwave when needed. It may not look like anything special but it really really is. I made this for a few family members who had the flu but I ended up eating most of it myself.
- 2 large carrots, peeled and chopped
- 2 large onions, diced
- 3 sticks of celery, finely chopped
- 7 cloves of garlic, finely chopped
- A good bunch of thyme
- 2 tbsp olive oil
- 1 whole chicken, 1.5 Kg
- 1.5 L water
- 1 tsp coarsely ground black pepper
- 5 tsp sea salt flakes
- 250 g dried pasta, orzo if possible
- Fry the carrots, onion and celery in the oil in a large pot for a few minutes and clamp the lid on the pot and allow to sweat for 5 minutes.
- Add the garlic, thyme and the whole chicken.
- Fill the pot up with water and add the salt and pepper.
- Bring the water up to a simmer, clamp the lid on and let it simmer for 2 hours.
- Remove the chicken and boil the pasta according to packet instructions.
- Once the chicken has cooled enough to handle, remove all the meat from the bones and skin.
- Shred or chop any large pieces and add it back to the chicken broth with the now cooked and drained pasta.
- Warm everything through and serve.