No sooner did I recommit to my health than I got sick. Yep, sleep 24 hours sick. Was I happy about that? Here’s the conversation I had with Rick at 11:30 Saturday morning:
Rick: I know you’re sick when you’re still in bed at 11:30. Are you going to try to get up?
Me: No. I plan to sleep, wake up and pout, sleep, wake up and stew in my anger, and sleep some more.
Rick: Ok. I’m getting out of here then.
I did pout a little, but I didn’t stew in my anger—I had no energy for that. I managed to drag myself out of bed around 5:00 and watch a movie (can’t even remember what) before going back to bed. Fortunately, I felt better yesterday—I only slept until 10:30! And late afternoon I even felt good enough to make myself some chicken noodle soup.
Is there anything better than chicken noodle soup when you don’t feel good? And if you keep homemade chicken broth in the freezer, it’s pretty easy to whip some up quickly. I make it a lot, and the recipe always depends on what I have on hand—usually some chicken, carrots, and beans. Then either noodles, rice, or quinoa. Some spices. It’s always good, no matter the variation.
For this version I added turmeric. I’m trying to get more good, anti-inflammatory foods into my diet in general. Turmeric is also known to help with chest pain. Since my cold seemed to be settling in my chest, I thought a little turmeric couldn’t hurt. Along those lines, I’m also trying to remember to add sea vegetables to dishes for the iodine (I eat sea salt, so don’t get iodine that way). Throwing a piece of kelp into the water for soup or grains is a great way to do that—all of the minerals seep out into the liquid and then you simply remove the kelp before serving.
I think this was the best chicken noodle soup I’ve ever made. I used Shitake mushrooms (which I buy frozen so I always have them on hand), which gave the soup an earthy flavor. The hint of citrus from the turmeric was just a little aftertaste, but kind of made my taste buds smile. I’m really excited I have enough left over for today!
I just made a small batch because I didn’t have a lot of chicken and I knew Rick wouldn’t eat it. The good thing about chicken noodle soup is you can make as much or as little of it as you want—and use as much or as little of any ingredient as you want. I didn’t actually measure anything out, so I’ve approximated for the recipe. Enjoy!
Chicken Noodle Soup with Turmeric
Yield: 2 servings
Prep time: 5 minutes
Cook time: 20 minutes
- 2 cups turkey broth and 2 cups water
- 1 piece kelp
- 1 chicken breast, cut into ½ inch cubes
- 2 carrots, peeled and sliced
- 1/2 cup sliced shitake mushrooms
- 1/2 cup green beans, cut into 1 inch pieces
- 1/2 cup of brown rice spaghetti, broken into 3 inch pieces
- 1/2 tsp turmeric
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- Put the broth, water, and kelp in a sauce pan and slowly bring to a boil.
- If the chicken is raw, add it and the carrots to the boiling broth. If the chicken is already cooked, hold it aside and add it in the next step.
- Reduce the heat to medium and cook for about 10 minutes—until the carrots are tender and the chicken cooked through.
- Add the beans, mushrooms, spaghetti, and chicken (if it was pre-cooked). Then add the turmeric, salt, and pepper. Cook on medium low for about 10 more minutes, until the noodles are cooked.
Note: If you want, you can simmer the soup longer to let the flavors meld. Once the noodles were done, I put it on low for about 1/2 hour before eating it.