Dr. Stephen Rennard, a pulmonary expert at the University of Nebraska Medical Center in Omaha, found evidence the soup contains anti-inflammatory properties that may help prevent a cold’s miserable side effects. – ABC News
The steam, the fluid, the vegetables, the feeling that you just might be consuming an actual warm hug all adds up to Chicken Soup being beneficial for the immune system AND the soul. My teenage self cried her eyes out over several of the stories and poems in the eponymous book. Teenagers from the 90s can totally relate, right?
I came across this recipe on Pinterest and had to try it! My hubby loves chicken noodle soup and I love any and all soups. When we bought all the groceries, we came home and both kids helped chop the mirepoix (celery, onion, carrots). They actually did a great job. I was kinda shocked. Lyla did the cutting, B put them in their individual tupperware until they were ready to jump in the hot tub, and I did peeling and QC.
- 1 1/2 lbs boneless skinless chicken breasts
- 5 medium carrots, peeled and chopped (1 3/4 cups)
- 1 medium yellow onion, chopped (1 1/2 cups)
- 4 stalks celery, chopped (1 1/4 cups)
- 3 cloves garlic, minced
- 3 Tbsp extra virgin olive oil
- 6 cups low-sodium chicken broth (3 – 15 oz cans)
- 1 cup water
- 1/2 tsp dried thyme
- 1/2 tsp dried rosemary, crushed
- 1/4 tsp celery seed, finely crushed*
- 2 bay leaves
- Salt and freshly ground black pepper, to taste
- 2 cups uncooked wide egg noodles
- 3 1/2 Tbsp chopped fresh parsley
- 1 Tbsp fresh lemon juice
- Saltine crackers or parmesan cheese, for serving (optional)
My twist: I have an enormous crockpot so I doubled it. I also doubled the carrots (they’re BIG in our house), garlic, and bay. I always use thighs instead of breasts. I must say, the lemon juice at the end is not to be skipped. It adds an additional vitamin C kick but also great flavor. This was so easy and so delicious. A MUST try! Thanks Cooking Classy for the recipe.
I found this Crockpot Beef Stroganoff recipe on Pinterest here. I had to add a thing or two here or there. But I think the original recipe would have been great too! Also, I would double it next time.
Original recipe from Pocket Change Gourmet:
- 1 1/2 pounds stew meat, cubed
- 1 (10 1/2 oz) can French Onion Soup
- 1 (10 1/2 oz) can Cream of Celery Soup
- Noodles,Rice or Mashed Potatoes to serve on the side
I added a cup of red wine, a bay leaf, thyme, garlic, onion (from the micro plain), and doubled the meat. My fam isn’t crazy for mushrooms, so I didn’t add any, but I agree with one reader that said she would add 1/2 meat and 1/2 mushrooms. All in all this was delicious, satisfying, and stick-to-your ribs. It would have been great with mashed potatoes too, but I really enjoyed the noodles.