Prep 20 mins
Cook 1 hr
My mom always made this soup for me when I was sick. Now I make it for my family. The garlic and the lime are both really good for colds. As little salt as possible should be used.
- 1 (4 lb) skinless chicken, rinsed
- 1 teaspoon dried thyme
- 1 dried bay leaf
- 2 garlic cloves, minced
- 1 chicken bouillon cube
- salt and pepper
- 1 cup sliced celery
- 1 cup chopped carrot
- 1 cup potato, diced
- 4 ounces egg noodles
- 1⁄4 cup freshly chopped fresh parsley leaves, stems removed
- 2 limes, juice of
- In a large pot add chicken, breast side down, onion, thyme, bay leaf, and garlic. Add enough water to cover; season with salt and pepper. Bring to a boil over high heat; reduce to a simmer, and cook, partially covered, until chicken is cooked through, about 45 minutes. Skim any foam that rises to the top and discard.
- Remove chicken from pot, and let stand until cool enough to handle. Skim fat from surface of soup, if desired, and discard. Remove meat from bones; discard skin and bones. Shred meat into bite-size pieces, and return to pot.
- Add celery, carrots, potato, egg noodles and parsley. Cook until tender, about 20 minutes. Squeeze fresh limejuice into soup and stir. Can also squeeze into individual bowls before serving.
This was delish! I've been sick & really didn't feel much like cooking, but waiting to make this recipe until I felt better seemed to defeat it's purpose. LOL It turns out to be really easy to make and it's about the only thing I have been able to eat a serving of since last week. Not being able to grocery shop required me to improvise slightly. I had chicken tenders in the freezer, carrot shreds and cilantro, so I subbed those for the whole chicken, the chopped carrot and the parsley. Without the whole chicken to flavor the soup, I needed to add about a Tablespoon of chicken base. I think the lime juice was a unique and key addition to this soup & I have no doubt I'll be making it again, well or sick. And in fact, I think the cilantro paired quite well with the lime. I may continue to use that in the future. Thanks so much for sharing your mother's recipe, One Little Deer. Made & enjoyed for Spring 2010 Pick A Chef. You've been adopted! :) http://www.recipezaar.com/bb/viewtopic.zsp?t=327498&postdays=0&postorder=asc&start=0