June 18, 2013

As most of you know, I've been struck by the horrible flu going around New Zealand for the last two weeks. With what feels like nothing working, I decided to act on my mother and grandmother's solution for when you're sick: chicken noodle soup. My amazing partner went out over the weekend and bought me the ingredients for a delicious, hearty chicken noodle soup. Ingredients 2 tablespoons extra-virgin olive oil 1 medium onion, chopped 3 garlic cloves, minced 2 medium carrots, cut diagonally into 1/2-inch-thick slices 2 celery ribs, halved lengthwise, and cut into 1/2-inch-thick slices 4 fresh thyme sprigs 1 bay leaf 8 cups chicken stock - I used cube stock with water 1 bundle of soba noodles (I used these) 1 1/2 cups shredded cooked chicken Directions Place a soup pot over medium heat and coat with the oil. Add the onion, garlic, carrots, celery, thyme and bay leaf. Cook and stir for about 6 minutes, until the vegetables are softened but not browned. Pour in the chicken stock and bring the liquid to a boil. Add the noodles and simmer for 5 minutes until tender. Fold in the chicken, and continue to simmer for another couple of minutes to heat through; season with salt and pepper. Recipe adapted from here.