Because of the healing properties in chicken soup, I always make a version of one of many recipes when someone is ill.
I even made it for my dog Polly. She cut her paw open on a piece of glass walking through the creek with the kids when she was a puppy, and it refused to heal and became infected. She then had an adverse reaction to the anitibotics, so taking matters into my own hands, I fed her homemade chicken and brown rice soup and vanilla Greek yogurt.
Sometimes, I make my own noodles and you can do this with a simple pasta recipe, a rolling pin and a knife. This was fun for the kids when they were small, as making and handling dough is always high entertainment for children. Then, you simply cook the fresh pasta in the broth and vegetables. Or, I use orzo, or any kind of rice.
For myself, I like rice, tarragon, and lemon when I’m feeling under the weather. If I’m just hungry, I like to add bourbon and cream (see my recipe for Chicken, Whiskey and Wild Rice Soup here).
My daughter wanted egg noodles and just carrots, so that’s what I made. I usually make my own broth, and this is obviously better, but time was limited, so I used this quick recipe instead.
It’s no secret that you can now buy excellent organic broth and pre-roasted organic chicken in most grocery stores, and although not made with fresh herbs from my own garden, they are not as bad as they once were.
Quick Chicken Noodle Soup
Ingredients:
2 cups shredded cooked organic chicken from Whole Foods
32 oz. organic chicken broth
1 cup diced carrots
1 package egg noodles
Sprig of thyme
1 teaspoon lemon zest
Salt and white pepper to taste
Steps:
- Add diced carrots and broth and bring to a rolling boil to cook carrots.
- Reduce heat, add noodles, and cook per package directions.
- Remove from heat, add thyme, lemon zest and season to taste.
Love and blessings to all.
Sydney 
