Chicken Noodle Soup

What research has shown is that chicken soup is effective to relieve the effects of the common cold by blocking the white blood cells that ineffectively try to attack the cold virus, causing the production of phlegm. What they haven't been able to do is propose a viable theory as to how chicken soup does this. It makes me happy that plain-old chicken noodle soup is a delicious home remedy. And, if it's made with the Foundation of Goodness Chicken Stock, it is excellent. The only caveat for this soup is the chicken pieces - do not over-simmer the soup once the chicken pieces have been added. The chicken will continue to cook and become tough. This is also good to remember if re-heating the soup.

2 cups diced chicken breast

1 Tbsp vegetable oil

1⁄2 tsp salt 

1⁄2 tsp fresh ground black pepper or to taste

8 cups chicken broth or stock

2 stalks of celery, diced

2 carrots (4oz/114g) diced into little cubes

4 green onions, thinly sliced

2 cups egg noodles

1⁄4 cup fresh dill, cilantro or parsley, finely chopped

1. If you don't have leftover chicken, then you can prepare chicken breasts on a baking sheet. Preheat the oven to 350°F; coat the chicken with oil, season with salt and pepper. Cook in the oven for 30 to 40 minutes making sure the chicken is fully cooked (internal temperature of 160°F). Remove from the oven and allow to cool before dicing.
2. Heat the chicken stock by simmering in an uncovered pot before adding the other ingredients.
3. While the broth or stock is brought to a simmer, cut up the chicken breast, cutting the meat into medium sized cubes and set aside. Dice the celery, slice or dice the carrots, and thinly slice the green onions.
4. Add the veg and noodles to the pot. When the noodles are fully cooked (8 to 10 minutes), so should the veg. Add the chicken meat and then the herb of your choice. Allow to cook for an additional 4 minutes or until the meat is heated through. Serve piping hot.