Cure the flu with chicken noodle soup*

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 carrot
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

Supplies:
A big enough pot
Measuring cups
Knife
Cutting board
Peeler and grater for carrot

Optional supplies:
Pajamas and slippers to wear and make you feel comfy.

Comments

[kelseymh]

Great recipe (and I say that even though I have the anti-broccoli gene)! You might try adding some either fresh or "fresh frozen" peas as well (no need to thaw them first). If you don't have parsley lying around, I have found a nice alternative is "savory," sometimes labelled "summer savory." I've never seen it fresh, but the dried-in-a-bottle version is even tasty by itself, which is hardly ever true.

There's an old bit of medical advice about respiratory viral infections: if you take care of yourself, drink liquids, and get plenty of rest, they'll clear up in about a week. If you don't do anything at all, the infection will clear up in about seven days.