Got a cold? Need hydration as well as nutrition? This is sooo much better (and better for you) than canned chicken soup. Show this recipe to someone close to you and tell him* that this is just what you’re needing right now; you’re much too sick to be cooking for yourself. Curl up on the sofa with a blankie and take a nap.

*him=whoever that may be, him/her (which I hate to use)

2 tbspn. olive oil

3 stalks celery, roughly chopped

6-8 baby carrots, roughly chopped

1 onion, roughly chopped

3 cloves garlic, chopped

any other firm bodied vegetables you think would be good

3 cups deboned, cooked chicken**

1 16 oz. box chicken broth, preferably low-fat, low-sodium

seasoning to taste (your taste, not the cooks; you’ll want to take it easy on sick, finicky stomachs)

6 fresh mushrooms, chopped or 1 small can chopped mushrooms (if desired)

1 8 oz. bag wide egg noodles (I like whole wheat pasta; it’s heartier)

In a large, deep soup pot, heat the oil; lightly saute the chopped vegetables, just until they begin to soften, about 3 minutes.  Add the chicken, seasoning, and broth. Fill the broth box with water and add to the soup.  Bring to a bubbling boil, then cover and lower heat; simmer for at least 45 minutes or until vegetables are mushy. Add chopped mushrooms (if desired) and the pasta plus more water if needed, simmer for about 8-10 minutes or until pasta is just al dente.

Serve with saltine or oyster crackers.

**See recipe for “Make Your Own Stock” under Main Dishes.  If you don’t have cooked chicken, then simply boil chicken parts in equal parts water and chicken broth and about 3 tbsps. Salt-Free Herb Seasoning for about 30 minutes. If I’m in a hurry and want to save some time, I’ll buy a roasted chicken at the market, debone it.