Our grandmothers used to tell us that chicken soup cures colds and a lot of us in my family this month have colds. Is there any scientific basis for this or is it just an old wives tale? According to the doctors at the Mayo clinic, "Chicken noodle soup acts as an anti-inflammatory by inhibiting the movement of neutrophils — immune system cells that participate in the body's inflammatory response. Second, it temporarily speeds up the movement of mucus, possibly helping relieve congestion and limiting the amount of time viruses are in contact with the nose lining." Yay!
And don't overlook garlic! In many studies, garlic has been found to reduce plaque in our arteries and chicken noodle soup wouldn't be the same without garlic. Besides...chicken noodle soup is comfort food and when you are sick, it really tastes good.
This simple, easy soup is very low in cholesterol and high in...garlic!
Ingredients:
1 large skinless, boneless chicken breast
1 medium onion, chopped
2 quarts chicken or vegetable broth
2 tsps. chicken bullion
1 carrot, shredded
3-4 garlic cloves
1/2 cup fresh herbs, diced (I usually use basil, but thyme and parsley are good too)
6 oz. extra-wide yolk-free noodles
Salt/Pepper to taste
Directions:
In stockpot, boil chicken, onion, bullion in 3 cups of water until chicken is cooked (about 25 min), reserve liquid and remove chicken. Add broth and noodles. Bring to boil, then reduce to simmer until noodles are soft. Chop chicken into small pieces. Add chicken, garlic, carrots, and herbs to noodles and simmer for about 20 minutes. Season with salt and pepper.
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