Cold Medicine

WELLNESS | by JEAN GALTON

WHEN I GET A COLD, ALL I WANT TO do is crawl into bed and eat hot soup. Not just any soup, chicken soup. And although it may not actually boost your immune system, it will certainly help to clear a stuffy nose. Make a batch and keep it in your freezer before the next wave of sneezing settles in.

© ANGIE NORWOOD BROWNE

Herbed Chicken Noodle Soup
Makes 11 cups
2 pounds bone-in chicken thighs, skin removed
2 1/2 quarts cold water
8 medium carrots, thinly sliced
2 large onions, chopped
2 medium parsnips, thinly sliced
2 garlic cloves, peeled
2 teaspoons kosher salt or sea salt
Freshly ground black pepper
2 cups shredded green cabbage
4 ounces egg or whole-wheat noodles
1/4 cup chopped Italian parsley
1/4 cup shredded fresh basil leaves
Grated Parmesan cheese

In a soup pot or large Dutch oven, combine the chicken and water and bring to a boil over high heat. Simmer for 5 minutes, skimming off any foam. Reserve 2 cups of the sliced carrots and add the remaining carrots, onions, parsnips, garlic, salt and 1/4 teaspoon pepper to the pot. Simmer, partially covered, until the chicken is cooked through, about 25 to 30 minutes.

Remove the chicken to a plate and with two forks, shred the meat into bite-sized    pieces. Return the bones to the soup and simmer, partially covered, for 30 minutes   longer.

Pour the soup through a fine strainer set over a large saucepan, pressing on the solids with the back of a spoon (discard the solids.) Add the reserved carrots to the broth, add the salt and season to taste with pepper. Bring to a simmer. Cover and cook for 5 minutes, or until the carrots are crisp-tender. Add the cabbage and noodles and cook until the noodles are just al dente, 7 to 9 minutes. Stir in the parsley and basil.

To serve, ladle the soup into bowls and sprinkle with Parmesan.