This is the time of the year when colds and ailments are common. I just read a Facebook entry from one of my friends, Lindsay, which said she felt like she was coming down with something. Another friend, Kirsten, said she had some Emergen-C in her desk draw if Lindsay needed it.
I’ve been pretty fortunate this winter not to be stricken with any sickness. I attribute my good health partly to eating good food and exercising regularly. One of the foods that we have on a weekly basis is soup, often one that has a chicken or pheasant broth as a base.
Of course, chicken noodle soup is one of the healthiest soup around. A lot of cultures believe it’s a cure for the common cold. They say it has to do with what’s in the broth. Iâ€™m not sure if that’s true, but heck, a good bowl of chicken noodle is hard to beat when it comes to comfort food.
This past weekend, I helped judge a soup contest in Forest River, N.D. There were a couple of chicken noodle soups entered, but one stood out. It was made by Dororthy Morland. The reason it was so good had a lot to do with the fact that the noodles were homemade. I haven’t tried the noodle recipe yet but hope to soon.
Here you can find the recipe and another for chicken soup, plus a few suggestions for an accompanying wine (from Chicago Tribune food writer Bill Daley), which some say also is good for you in moderation. Give them a try. It may be good for what ails you.
Momâ€™s Chicken Soup
1 chicken, about 4 pounds, cut into 10 pieces
6 cups cold water
3 each, sliced: carrots, celery ribs
1 onion, chopped
1 tablespoon salt
Freshly ground pepper
1Â½ cups cooked thin noodles
Â¼ cup finely chopped parsley
Combine chicken, water, carrots, celery and onion in a Dutch oven; heat to a boil over high heat. Skim top residue with a slotted spoon. Reduce heat to low; cover. Cook 2 hours.
Strain mixture into a large bowl. Return vegetables to Dutch oven, if desired. Remove meat from bones; discard bones. Chop meat into small pieces; return to Dutch oven.
Return broth to Dutch oven; heat to a boil over medium-high heat. Stir in noodles and parsley; cook, until heated through, about 2 minutes. Adjust seasoning if needed.
Yield: Serves 8.
Approximate nutritional analysis per serving: 197 calories, 16 percent of calories from fat, 3 grams fat (1 gram saturated), 75 milligrams cholesterol, 14 grams carbohydrates, 26 grams protein, 960 milligrams sodium, 1 gram fiber.
3 eggs, beaten
6 tablespoons milk
1Â½ teaspoons salt
3 cups flour
Mix first three ingredients then add flour (enough to make dough stiff). Roll thin and let dry 3 hours. Drop into boiling water and cook uncovered for 10 minutes.
Yield: 9 cups.
2004 Vinoce Sauvignon Blanc.
2002 Cuvaison Chardonnay Estate Collection.
2004 Nora Albarino.
2004 Gustave Lorentz Pinot Blanc Reserve.
2003 Henry Pelle Menetou-Salon Morogues.
2005 Georges Duboeuf Beaujolais Nouveau.