Chicken soup has been scientifically proven to be good for you when you’re not feeling well. It hydrates and nourishes, while being neutral enough not to be thrown back up immediately. For a lot of us it’s as much as psychological remedy as it is a physical one though. Chicken soup calls up memories of being taken care of when you were sick as a kid. Not sick enough that it’s just a memory of countless trips to the bathroom, but just sick enough that you were given a ton of attention and your siblings were told to be nice to you for a little while. As a kid, being sick isn’t so bad, you get to watch movies and mum keeps bringing you tea and soup and you can almost forget about your throatache/headache/general fluey symptoms.
As an adult, being sick is about the worst thing ever. There’s no one around to take care of you so the best thing you can do is to get your ass better as fast as you can so you can get some human interaction again and you don’t have to shuffle around your house with a tissue pressed against your nose, repressing the urge to call your mum to complain about how awful you’re feeling.
Chicken soup does now come in cans, and that helps, but it’s not the same. With this recipe, however, if you can drag yourself to the supermarket to get what you need, you’ll almost feel like mum is there again giving you crackers and soup.
I tend to avoid noodles in my chicken soup, I prefer to get my carbs from crackers or bread next to the soup, but if you feel like having some noodles in here, that’ll be perfectly tasty too. It’s so easy to make that you can even do it with a runny nose (though you might want to ease up on the salt a little then), or your permanent roommate/SO/concerned friend/flatmate/
five your old kid could make it for you.
Ingredients for 4 portions of soup:
- 2 big carrots
- 3 stalks of celery
- 1 medium onion
- 1 clove garlic
- 1 tbs olive oil
- 1 litre of water
- 2 stock cubes
- 2 chicken breasts
- fresh parsley
- salt and pepper to taste
- Clean and chop your carrots into half slices. Dice your onion and celery and mince your garlic and parsley.
- Put the olive oil in your soup pan and stir your vegetables and herbs for about 10 minutes or until the onion is translucent
- cover in water and add the stock cubes, bring the whole thing to a boil
- Carefully slide the chicken breasts into the boiling water
- Let simmer for 20 minutes
- Use a fork to go fishing for your chicken breasts, pull apart with two forks, then add the chicken back into the hot soup
- shuffle back to your tv with a hot bowl of liquid medicine in your hands.