Think back to your childhood. If there was one guarantee when you got sick, it was that Grandma would be making you a big batch of chicken noodle soup. But does chicken noodle soup have any actual impact on impending sniffles?
According to UPMC, when you’re sick, your immune system can receive support to help fight infections from standard cold and over-the-counter medicines. However, in some cases, the nutrients you get from a big bowl of chicken noodle soup can give additional aid to that support system.
Studies have shows that the anti-inflammatory effects from the ingredients in chicken noodle soup can help ease cold symptoms, while the warm broth can clear nasal congestion.
So while it may not be a miracle cure-all, chicken noodle soup makes a great meal when you’re feeling under the weather because it’s packed with nutrients. They are easy to digest, soothing to the throat and surprisingly full of flavor.
Of course, classic chicken noodle soup is delicious enough, but my this bone broth substitution is both quick, simple and extra nutritious. Bone broth, last year’s trendiest new hot superfood, is said to help you sleep better, help your immune system, protect your joints, and increase bone strength — all helpful when you’ve got a bit of a cold to battle.
Bone broth is also a rich source of collagen, a protein that aids in a more youthful appearance.
Try this simple and delicious Bone Broth Chicken Noodle Soup recipe this fall whether you’re sniffling or just seeking a wholesome, hearty meal. I like this recipe because it uses a rotisserie chicken and store-bought bone broth. Sure, on a day when I have extra time, I might make the effort to cook up those ingredients myself, but when someone is sick, you’re going to want a big bowl, pronto! This recipes brings a delicious, flavorful soup to your stomach in about 20 minutes.
Bone Broth Chicken Noodle Soup
- about 2 cups rotisserie chicken, pulled from the bone and shredded
- 2-4 quarts bone broth
- 2 tbsp salted butter
- 1 1/2 cups carrots, coined
- 1 large onion, diced
- 3 stalks celery, sliced
- 2 cloves garlic, minced
- salt and pepper
- 4-6 ounces of your favorite small bite pasta, uncooked (I like pastini)
- In a large pot, add the butter and sauté the onion until soft, about 5 minutes. Add carrots and sauté until tender.
- Pour bone broth overtop carrots and turn to medium heat. Add the garlic, celery and cooked vegetables. Simmer about 10 minutes. Add chicken and simmer about 10 more minutes or until all ingredients are warm.
- Meanwhile, in a separate pot, boil water and prepare your noodle as directed.*
- Serve scoop of piping hot pasta and ladle with bone broth soup mixture.
*Note: I like to make and store my noodle separate from the broth and the rest of the soup. This makes sure the pasta stays al dente — just like I like it. Also, it ensures there is plenty of broth to drink and that the noodles don’t soak it up.