Chicken Soup for a Cold Recipe #252960
My mom always made this soup for me when I was sick. Now I make it for my family. The garlic and the lime are both really good for colds. As little salt as possible should be used.
1½ hours | 20 min prep
SERVES 8
- 1 (4 lb) skinless chicken, rinsed
- 1 teaspoon dried thyme
- 1 dried bay leaf
- 2 garlic cloves, minced
- 1 chicken bouillon cube
- salt and pepper
- 1 cup sliced celery
- 1 cup chopped carrot
- 1 cup potato, diced
- 4 ounces egg noodles
- 1/4 cup freshly chopped fresh parsley leaves, stems removed
- 2 limes, juice of
- In a large pot add chicken, breast side down, onion, thyme, bay leaf, and garlic. Add enough water to cover; season with salt and pepper. Bring to a boil over high heat; reduce to a simmer, and cook, partially covered, until chicken is cooked through, about 45 minutes. Skim any foam that rises to the top and discard.
- Remove chicken from pot, and let stand until cool enough to handle. Skim fat from surface of soup, if desired, and discard. Remove meat from bones; discard skin and bones. Shred meat into bite-size pieces, and return to pot.
- Add celery, carrots, potato, egg noodles and parsley. Cook until tender, about 20 minutes. Squeeze fresh limejuice into soup and stir. Can also squeeze into individual bowls before serving.
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5 stars