Declan has been at school for 3 days and has already brought home his first cold. I can't remember the last time he had a cold. Or any of us for that matter. The boys' sickness is usually limited to a high fever that goes away within a day or two – but rarely ever runny noses and coughing. So, as soon as I realized that this will not be going away over night I went to the store and stocked up on supplies! $100 later ... I now have an abundance of natural & herbal remedies along with several that are not so ... Drastic times people, drastic times.
• Kleenex until your nose falls off
• Saline solution
• a new nasal aspirator
• thermometer for not only home but the diaper bag as well
• antibacterial hand solution
• quick disinfecting wipes for the bathrooms, toys, and living area.
• baby vapor rub
• daily multivitamin
• 500mg of Vitamin C
• and a super duper container of Emergen-C packets for Keith
• garlic Garlic and GARLIC!
• Essential Oils :: Peppermint, Lavender, Eucalyptus
• Chamomile tea
• Pregnancy tea
• Local Raw honey
• AND the ingredients for one remedy that is a proven, tried and true, never gonna let you down, sickness must-do, Chicken Noodle Soup! Not from a box, not from a can, but good ole country cooking – homemade from scratch soup! SO! I kept Declan home from school this morning (because why get the rest of his class sick if it can be avoided - seriously people, keep your kids home) and we are going to do just that! So, Lion King is keeping the boys company while I get to work.
First things First - gather your ingredients and get that chicken in the oven!
Add your celery, carrots, onions, thyme, bay leaf, pepper corn & garlic to the pot. Remember : these don't have to be pretty... big pieces that can be easily pulled out are optimal.
CHICKEN NOODLE SOUP!
• 1 Roasted Chicken (4lbs+)
• 1 onion
• 1 lemon
• 1 clove garlic
• Fresh thyme
• drizzle of olive oil
• salt and pepper
• 1 large chicken carcass :)
• 1 large Carrot, cut into big peices
• 1 large Celery Stalk, big pieces
• 1 Onion, big pieces
• 4 cloves of Garlic
• 2 sprigs of fresh Thyme
• 1 Bay Leaf
• 1 teaspoon of Black Peppercorns
• 12 cups of Water
FOR THE SOUP:
• 3 medium Carrots, sliced
• 3 medium Celery Stalks, sliced
• 2 Yellow Onion, diced
• 1 teaspoon Sea Salt
• 1/2 teaspoon Black Pepper
• 1 teaspoon Fresh Thyme
• Shredded Chicken of 1 roasted chicken
• 2 cups Kluski Noodles
• 1 teaspoon+ Sea Salt
• 2-4 Packets of Natural Liquid Stock Concentrate (optional but encouraged)
Stuff your chicken with aromatics and roast your chicken at 425 degrees for 30 minutes, then back the oven down to 400 degrees for another hour or until cooked through. (a 6lbs chicken took an extra 20 minutes). After the chicken is done and cooled down a bit begin pulling the meat away from the bones. Put to the side or in the fridge until later.
In a large stock pot with the heat on medium, add in the chicken carcass and brown for 5-10 minutes or so. Then add in the roughly chopped carrot, celery, onion, thyme, bay leaf and peppercorns. Pour in 12 cups of water and scrape up any bits from the bottom of the pot. Cover and bring up to a simmer with the lid on, for one hour and thirty minutes or so.
After the hour and a half is up – drain the stock through a strainer and add back to pot. Discard the remaining bones/vegetables.
Bring the stock back up to a simmer and add in your carrots, celery and onions. Add in the sea salt, the black pepper and your thyme. Let simmer until the vegetables are tender.
When vegetables are soft ... Add your chicken to the soup (along with all natural flavor packets) and let simmer until chicken is warmed through. In the mean time, bring a smaller pot of water to boil. Season with sea salt and drop in the noodles. Cook according to package directions. When the noodles are finished, add into bowls and top with your soup – or add the noodles directly to your soup!
ENJOY! and if you're sick - feel better soon! :)
Based on a Chicken Noodle Soup recipe from Simply Scratch