This is a simple recipe I made for myself when I was starting to feel under the weather. It's very adaptable to what ever vegetables you have on hand. I used egg noodles because they work well in soups, and don't get all mushy like pasta can. One variation instead of using egg noodles is to use a package of Mr. Noodles or similar type of noodle. Just keep in mind that you may have to use more chicken bouillon if you use more water than the package suggests.
Step 1: Ingredients
Here are the ingredients I used. You can also use whatever vegetables you have on hand, or in my case, what ever is about to turn bad.
6 cups of water
1 small bunch of broccoli
1 small handful of fresh parsley (or about 1 teaspoon of dried)
1/2 cup egg noodles
2 chicken (beef or vegetable work nicely as well) bouillon cubes (or to taste)
Your favorite spices
A big enough pot
Peeler and grater for carrot
Pajamas and slippers to wear and make you feel comfy.
Step 2: Boil Water!
Set your element to high and bring the water to a boil, but don't forget to turn it down afterwards. If you try to cook your soup on high the whole time, you may risk boiling down too much of the water and overcook the softer vegetables.
Step 3: Cut Up Your Vegetables
While your water is boiling, peel and grate the carrot and cut the broccoli into small little pieces. I grate the carrot because it's a hard vegetable and takes a little longer to cook than other veggies.
Other great vegetables to add could be:
I'd probably stay away from using potatoes in this recipe. Noodles and potatoes both absorb a lot of water, so I would use one over the other.
Step 4: Add You Veggies!
Slide those vegetables into the boiling water. Reduce the heat to medium and simmer veggies until they're softened (about 10 minutes).
Step 5: About Noodles, Bouillon, and Other Seasonings
Egg noodles take about five minutes to cook, so you'll want to add them half way through the cooking time of the vegetables. I've measured out half a cup (1/2 Cup) of noodles as shown here. I know it doesn't seem like a lot of noodles now, but they expand and suck up a lot of water. I've made the mistake of adding too many dried noodles in the past, now I always use a measuring cup. If you use Mr. Noodle type products, I would use the whole package.
Bouillon is sold in packages, cubes, and bulk. Most bouillon instructions call for one package to every two cups of water. Although we are using six cups of water, I only use two packages of bouillon. Some of the water is absorbed into the veggies and noodles, and some is boiled off. I've found that using three packages of bouillon makes the broth too salty. If you are using Mr. Noodle type products, use what comes with the package, and add another cube.
Now's the time to add your favorite spices. I like a bit of zip, so I added a little bit of cayenne pepper and paprika (about 1/8 teaspoon of each). You don't want to go too crazy, because you're working with a small pot of soup. Check the taste for salt; the bouillon has lots in it already, but adjust it to your own liking.
Other great seasoning to try (but not all at once!):
Step 6: Parsley Is Important
I might be alone on this one, but parsley is what ties everything together. This seasoning goes really well with chicken soup, and I'm pretty sure its the green stuff floating in most store-bought canned soups. If you don't have fresh parsley on hand, you can used dried parsley. Dried herbs are more concentrated than fresh, so only use about a teaspoon.
Step 7: Taste Before Serving
A Thai cooking instructor once told me that the most important step of cooking is to taste your meal before serving. Make sure all the vegetables and noodles are tender, and it's seasoned to your liking. If it's too salty, add more water. If it's too sweet, add something tart; like lemon juice.
Step 8: That Was Easy!
Enjoy your homemade chicken noodle soup along side a glass of orange juice. The vitamins from the juice, and vegetables in the soup will help you feel better. Leave the dishes for tomorrow and go to bed early.
* Does not guarantee a cure for the common flu.