Board Thread:General Discussion/@comment-38015773-20191221030901/@comment-38279969-20191221072739

I swear by chicken soup. I've been fighting an upper respiratory thing and just warmed up a bowl. It would be better if you had a chicken carcass for the added nutrition of the bone broth, but by all means throw what you've got together. I suggest starting with the broth. If you have some vegetable boullion, I put that in to pump up the veggie taste. Since you're not cooking the stock for long, the way you would if you were using a raw or cooked chicken, you can put in the celery, carrots, onions if you've got them  and save the parsley til the end. I've never used canned chicken, but I'd throw it in once the veggies are half-way cooked (you can pierce them with a knife), cutting them up into bite-sized pieces. Let the chicken get hot through, then taste for seasoning. I like adding some soy sauce instead of salt, and garlic powder, but any season you like will work.

You can throw the noodles right in the simmering soup and they will absorb the soupy goodness, or you can cook them separately. Since you're feeling crummy, best to do all of these steps as simply as possible. I had a Jewish roommate in college who threw everything in (including all the veggies)  whole and just cut them up with her spoon when she was eating it. You can put in the parsley right at the end.

Will it fix you? The heat will help with a sore throat, breathing in the bowl as you eat it will help with congestion and it's very calming. And, of course, the more liquid you can consume when you're sick is better. BTW, if you didn't have chicken, you could throw in some beaten eggs and it's like Chinese egg drop soup! Good luck, dear.