I whipped this up last week when I was under the weather with a sinus infection/upper respiratory/fever thing. I had no appetite, but needed something warm and comforting, and this did the trick. (Oh, and my family didn't leave me any leftovers, either! Thanks a lot, guys!) I used frozen home-made chicken stock with chicken harvested from a small fryer, but in a pinch, canned broth and chicken might work, too. Any short pasta would be fine.

Ingredients

4 serv.

chicken stock↗2 quarts
cooked chicken (or more to taste)↗1 1⁄2 cups
carrots, peeled and sliced↗2
zucchini, diced1
celery rib, sliced↗1
egg noodles or 8 ounces elbow macaroni↗8 ounces

Step-by-step instructions

1
Place broth, chicken, carrots, zucchini, and celery in a pot and bring to a boil over medium heat. Simmer for about 5 minutes, until the veggies begin to soften.
2
Add noodles and cook for an additional 10 minutes. Ladle into a large mug (that you can hold and sip in bed!) and serve with saltine crackers.
3
Feel better!

Source: food.com

Original recipe ↗

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