Cold-Curing Chicken Noodle Soup
|FOR STOCK (BROTH):|
|1||chicken, whole (2-4 lbs)|
|1||onion, peeled and quartered|
|2||garlic cloves, peeled and crushed|
|1 tsp||sea salt per pound of chicken|
|** if you use regular iodized table salt you may want to use 1/2 teaspoon per pound of chicken|
|1/2 stick||butter, salted|
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|2 Tbsp||olive oil|
|8 oz||baby portabella mushrooms|
|8 oz||spiral noodles, uncooked|
Every time my husband or son gets sick, I make this soup from scratch. I recommend eating it as hot as you can stand, and add extra sea salt and a touch of cayenne pepper to your own bowl. Just a tiny sprinkle of cayenne can make your soup too spicy to eat, so season with caution. The cayenne pepper kills germs and helps get rid of congestion. Most of the time I actually feel better just by the time I'm done eating a bowl of this soup.
If you, like most of us, don't feel like spending an afternoon making soup when you're sick, it freezes really well, so you can make it ahead of flu season.
I like to break the chicken up just a little so it cools more quickly and put it in the fridge until I debone it and chop it about an hour before dinner. Or you can make the chicken the day before, pick the meat off the bones ahead of time, and refrigerate the meat until you're ready to use it. It doesn't matter, just make sure that the meat is off the bones and roughly chopped into 1/2 inch chunks before you start on the vegetables.
When the broth comes to a boil, add the 8 ounces of uncooked spiral pasta, cover, and turn down the heat as low as you can without losing the boil.