Healthy Comfort Food Recipes
It’s that time of the year again- cold and flu season. Runny nose, scratchy throat, achy muscles, sore ears and extreme fatigue are all symptoms that the flu presents. My family has just been hit by the flu bug personally, hence why I haven’t been posting. It was a tough start to 2014, trying to care for my sick son and daughter, while not feeling so hot myself. I have learned over the years that there are a few things you can do in addition to medication to help speed up the recovery process. Simple ways to aid your body in fighting the flu includes getting lots of rest, lots of fluids, lots of sleep and lots of healthy meals that are packed with nutrients and vitamins to help assist your immune system.
There are many different healthy comfort food recipes that I have tried throughout the years, some getting the kid stamp of approval and others that will never be tried again! I have decided to share some of the healthy recipes that give you just the right amount of comfort when your body is feeling achy and sick. Here are some of my favorite healthy comfort food recipes from Pinterest.
Chicken Noodle Soup
Mmmm. Chicken noodle soup…just the thought of it makes me crave a toasty fire and warm throw blanket. It is one of the soups that has been passed down from generation to generation, and everyone knows that no one makes it as good as grandma does. There are many different variations you can use to change up plain chicken noodle soup more to your liking including different spices and vegetables. Here is a great chicken noodle soup from spicedblog.com that allows you to use an already cooked rotisserie chicken from your grocery store to save time and effort!
- Rotisserie Chicken
- 5 Cups Water
- 1 Tbsp Olive Oil
- 1 Diced Medium Onion
- 2 Stalks Diced Celery
- 3 Diced Carrots
- 1/2 Tsp Pepper
- 2 Tsp Herbs De Provence
- 1/8 Tsp Cayenne Pepper
- 6 Cups Reduced-sodium Chicken Stock
- 8 Oz. Egg Noodles
- A Pinch Of Salt
- Remove the meat from the rotisserie chicken and set aside. Place bones from the chicken into a large stock pot filled with 5 cups of water. Simmer the stock for about 1 hour over medium-low heat. Strain the stock into a clean bowl and discard bones.
- Heat the olive oil in a large stock pot over medium heat. Add the onions, celery, and carrots, and saute until onions turn slightly translucent (~5 minutes). Add the pepper, Herbs de Provence, and cayenne pepper. Stir well.
- Pour the 10 cups (4 cups of rotisserie chicken stock and 6 cups canned stock) into the stock pot. Stir and bring to a boil over medium-high heat.
- Add egg noodles, stir, and continue cooking for 2-3 minutes less than the package directions.
- Add shredded rotisserie chicken, stir, and add salt to taste.
This recipe also freezes really well, making it a great leftover that you can defrost at a later date and serve with buns. You can also add different veggies and spices to help make this soup completely your own.
Click on next page to find out how to make delicious harvest vegetable stew.