80(ish)--- Grandma Betty's Chicken Noodle Soup

Betty is not my grandma. She is my friend Karalee's mom.  And I understand that Betty is a follower of Eighty Twenty (Hi Betty!).

When my Vonn was brand new Karalee made me this soup and brought it to me for dinner.  If you are ever at a loss for what to get someone for a baby gift, make them soup. No, I am not kidding.

Chicken Noodle Soup really needs no introduction.  It's magnificent.  But what is really special is that it is more effective than a placebo at treating the common cold because of it's ability to reduce inflammation.

I read that in this article from Whole Living magazine called The Nothing Cure.  It speaks to me. I truly believe in the power of the placebo.  

I loved this article so much that I tore it out and I was going to give copies of it to my patients.... until my hubby doodled on it.  He's a doodler. What can I do?

Thank you Grandma Betty for this soup! And thank you Karalee for sending me the recipe that I am copying and pasting into this blog.

Grandma Betty's Chicken Noodle Soup

2 tsp. oil
1 C (plus) carrots, sliced
1 C celery, sliced
1 C onion, chopped
 
1 (about 3 1/2 lbs) whole chicken, rinsed, giblets removed
8 C water
2 C chicken chicken broth
3/4 C frozen or canned whole kernel corn
3/4 C frozen peas
1/2 tsp thyme
1 T salt
1/2 tsp pepper
 
3/4 C uncooked egg noodles (plus)
 
Heat oil in large soup kettle. Add carrots, celery, onion. Cook & stir 5 minutes.
 
Add chicken, water, broth, salt pepper. Bring to a boil, cover, reduce heat & simmer 1 1/2 hours. Remove chicken, set aside. 

Skim fat from broth. Bring broth to boil again. Add corn, peas, thyme, and noodles. Boil vigorously uncovered 11 minutes or until noodles are tender. Stir occasionally.

Remove chicken from bone. Cut into bite sized pieces. Stir chicken into broth.
 
 
The Busy Daughter's Chicken Noodle Soup :)

2 tsp evoo
2 C carrots, sliced (kids eat all the carrots)
1 C celery, sliced
1 C onion, chopped
 
8 C chicken stock, organic
1 C frozen corn
1 C frozen peas
1/2 thyme leaves
salt to taste
1/2 tsp pepper (plus)
 
2 C rotisserie chicken
3/4 C uncooked Homestyle Egg Noodles (plus)
 
Heat oil in large soup kettle. Add carrots, celery, onion. Cook & stir 5 minutes. Scrape & set aside. 

Add chicken stock to pot, bring to a boil. Cook noodles according to directions.

Add carrots, celery, onion mixture back into broth along with corn, peas, thyme, salt & pepper. Bring back to a slight boil until corn & peas are just cooked, 3 minutes or so.
 
Meanwhile remove chicken from bone. Tear with fork & cut into reasonable but hearty pieces. Stir chicken into broth. Heat.
 
Often I will make the soup earlier in the day.  Just before dinner I will bring it all up to a boil, cook the egg noodles, then drop in my pre-cut chicken to heat.


These are the noodles that you must use. Find them in your grocer's freezer section.