A Quick Chicken Noodle Soup Recipe for Flu Season

When someone has the flu at home, you don't have time to cook.  Why not try this quick chicken noodle recipe from Cooking Light.  Buy a roasted chicken from your local grocery or deli and shred the meat into the broth. It is quick but healthy at the same time. I added thyme to my soup and didn't add parsley. I think thyme along with the other ingredients, is the reason why chicken soup is great for colds and the flu.  What do you add to your chicken and noodle soup?

• 2 cups water
• 1 (32-ounce) carton fat-free, lower-sodium chicken broth
• 1 tablespoon olive oil
• 1/2 cup prechopped onion 
• 1/2 cup prechopped celery
• 1/2 teaspoon salt
• 1/2 teaspoon of thyme
• 1/2 teaspoon freshly ground black pepper
• 1 medium carrot, chopped 
• 6 ounces fusilli pasta
• 2 1/2 cups shredded skinless, boneless rotisserie chicken breast 
• 2 tablespoons chopped fresh flat-leaf parsley

• Preparation

  1. 1. Combine 2 cups water and chicken broth in a microwave-safe dish, and microwave at HIGH for 5 minutes.
  2. 2. While broth mixture heats, heat a large saucepan over medium-high heat. Add oil to pan; swirl to coat. Add onion, celery, salt, pepper, and carrot; sauté 3 minutes or until almost tender, stirring frequently. Add hot broth mixture and pasta; bring to a boil. Cook 7 minutes or until pasta is almost al dente. Stir in chicken; cook 1 minute or until thoroughly heated. Stir in parsley.
  Julianna Grimes, Cooking Light
  JANUARY 2010

  http://www.cookinglight.com/food/recipe-finder/chicken-soup-recipes-00412000073917/page9.html