More Great Recipes: Soup

Chicken Noodle Soup

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By cash
Member since 2014

Serves 6 | Prep Time 20 | Cook Time 90


1 chicken thigh
8 ounces egg noodles
1 Tablespoon canola oil
1 clove garlic, minced
1 medium onion, cut fine
2 carrots cut into small pieces
2 stalks celery cut same size as carrots
2 chicken bouillon cubes
2 Tablespoons fresh parsley
Salt and pepper

Place the chicken and chicken bouillon cubes in water in a large pot and place over medium heat. Chop carrots, celery ribs, and onion and add to the broth. Add the pepper, salt, garlic, parsley, and water. Bring the broth to a boil, reduce heat to a simmer, and cook until the chicken is very tender about 1 hour skim off chicken fat. Strain the broth through a very sieve into a bowl or pot. Discard the vegetables. Slice the remaining carrots, celery, and onions, small pieces and set aside. Cut chicken into ½ inch pieces, and set aside. Melt the margarine in a pot over medium heat. Add the vegetables and cook until the onions are translucent about 10 minutes. Add the chicken, the reserved broth, salt, and pepper. Simmer 1 hour. Stir in the egg noodles and parsley and cook until the noodles are tender 11 minutes.

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Since that time, several studies have been conducted that confirm his findings. All current research shows that chicken soup relieves cold symptoms; however it is not a cure. The soup helps break up congestion and eases the flow of nasal secretions. In addition, many say it also inhibits the white blood cells that trigger the inflammatory response (causing sore throats and the production of phlegm.)

$$$Cost per Serving: $0.84, Recipe Cost $5.04

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