It's true that when you are feeling low and fighting a temperature, you would just like someone to tuck you in bed with a hot bowl of chicken soup. I had a fever the other day and I was obsessively wishing for a hot bowl of soup. So as soon as I felt better, I went straight to the kitchen and concocted this simple recipe to perk me up a bit.
When I think of chicken noodle soup, only one thing comes to mind. Back in college, I was living alone in a dorm. It was an off-campus small studio apartment with its own kitchen. I don't need to describe how life was like. Independence was totally in our hands full time but on the down side of being alone, getting sick can be a struggle.
So once, I cut my classes short and went crawling to bed with fever and chills. I dozed on and off the remainder of the day in between medicines but the fever still didn't let up. By late afternoon, my good friend, who lived a few doors away from me came to my dorm after her classes. We were supposed to grab some beer in the nearby pub but hell, I was in no shape to grab anything even a glass of water.
Off she went to her dorm and came back with a bowl of instant hot chicken noodle soup. Back in those days, our kitchens were devoid of anything fresh. Everything was instant or pre-cooked by our moms. I ate and drank the soup up to the last drop, according to friend's orders. It wasn't easy though because we were restraining ourselves from pouncing & killing each other. She was insistent that I finish everything and I was indignant that she was not letting me crawl under the covers. It was a duel but in the end she won because I knew she was right anyway. I just didn't want to admit it. Her chicken noodle soup worked its wonders. After a few hours, my temp went back to normal.
Twenty years have passed and the memory of that soup still lingers in my mind. I don't even remember how it tasted like. I just remember the value that that soup gave to our friendship - we still fight like cats and dogs.
Chicken Noodle SoupIngredients:
- 500 g. chicken (with skin and bones)
- 6 cups water
- 1 thumb-size piece of ginger, grated or finely chopped
- 1 stalk celery, finely chopped
- 1 carrot, finely chopped
- 1/4 cup white wine
- 200 g. pasta or noodles (I used gramigna pasta.)
- 1/4 cup of basil leaves, chopped
- chives, finely chopped finely
- 1 tablespoon sesame oil
- Over medium heat, in a saucepan, boil the water, chicken, ginger and celery. When it boils, put the heat to low and simmer for 1-1/2 hours.
- After 1 hour of cooking the soup, add the white wine and carrot. Season with salt and pepper. Continue cooking for 30 minutes more. Take away the froth while simmering.
- Take away the chicken from the broth after simmering for 1-1/2 hours. Separate the meat from the bones & shred using two forks. Discard the skin & bones. Put back half of the shredded chicken to the soup and put away the other half for other dishes that you can prepare it with.
- Add the pasta to the soup and cook according to the number of minutes suggested in the packaging.
- Add the basil, chives and sesame oil. Serve hot.