This soup is a soul-feeder; a body-nourisher. When I’m sick, I must have my Chicken Noodle Soup. It must be from scratch, and it must contain cayenne pepper. The best part of all is that it is stupid-easy to make (even when you’re sick)!
I have to admit that the title of this post is a bit mis-leading. Sorry to do that to ya, but I just had to draw you in! I’m doing the October Unprocessed challenge, and the egg noodles that I normally put in got switched out for wild rice. The verdict? Crazy good! It’s much less processed without the enriched white flour, so it’s intrinsically better for you too.
What is it about Chicken Noodle Soup that comforts us when we’re not feeling our best? I view it as literal (and figurative) medicine, though a New York Times report says that research into this very question is inconclusive. Personally, I think it’s partly psychological. For me, my mother would always feed me Chicken Noodle Soup as a kid when I was sick, and eventually I would get better, albeit with antibiotics most likely. This action happened over and over and over. This repetition of nurturing, chicken noodle soup, and eventually feeling better got ingrained in my brain, and now that I’m older, and live on my own, I don’t have that nurturing mother at my beck and call any longer. So now, as an adult, when I have Chicken Noodle Soup it reminds me of that love and nurturing, making me feel good, comforting me.
What’s your take on Chicken
Noodle Rice Soup as a home remedy? Do you have another nostalgic comfort food that helps you “get better” when you’re sick?
- 1 Tablespoon Extra Virgin Olive Oil
- 1 1/2 Cups Diced Yellow Onion
- 1 1/2 Cups Diced Celery
- 2 Cups Sliced Carrots
- 3/4 Pounds Chicken, cut into bite-sized pieces
- 1 Teaspoon Sea Salt
- 1/4 Teaspoon Black Pepper
- 1/4 Teaspoon Cayenne Pepper
- 1 Bay Leaf
- 5 Springs Fresh Thyme
- 6 Cups Low Sodium Vegetable Stock
- 1/4 Cup Wild Rice
- 1/4 Cup Fresh Torn Parsley
- Heat a large pot over medium-high heat, and add the olive oil.
- Chop the onions, and add to the pot. Repeat with the celery, carrots, and chicken, chopping as you go.
- Add the rice, salt, black & cayenne peppers, bay leaf, and thyme. Cook mixture until the onions are translucent, about 5 additional minutes.
- Add in the vegetable stock, bring to a boil, then simmer for 20 minutes, or until the rice is tender.
- Just before serving, mix in the parsley. Enjoy!
Nom nom nom! Just in time for the cooler weather we’re having here 🙂 Nothing better than chicken noodle, er, rice soup!!! Thanks for the super simple, and what I’m sure is super delicious, recipe!
So here is a question, does it matter if you tear or cut the parsley?
I usually just cut everything cause my knife is out and it’s done. But does it change the flavor or aroma? And I think I may have to try out this recipe. My family always did a chicken soup with rice (white though) and I have recently found that I really enjoy brown rice.
Natalie Wiser-Orozco says
I don’t think it really really matters Susie. For me, I just like having my hands on things sometimes! 🙂
My mother made soup all the time, and especially when I was sick. She preferred to make homemade chicken soup to pour over rice, or albondigas soup for me as a wee one, but I think my favorite soup when I was sick was fideo soup with lots of fresh garlic, onion, cilantro and (by request) powdered bouillon. Ha! If it didn’t have powdered bouillon I would be upset. Your post is inspiring me to try to make it again with fresh stock, the way she tried to make it for me a few times.