It’s not a good way to start a new year.  I have been confined to my house thus far this month of January because of an Upper Respiratory Infection.  I have had no appetite and have subsisted on mostly cereal and cottage cheese with fruit.  I certainly did not want to be around people because this ailment is something I did not want to share with others.

When my new friend and your very own Record’s Evelyn Brandon learned I had this cold, she emailed me this recipe for Chicken Noodle Soup.  The note she included said, “You need some of my Chicken Noodle Soup.”   Although it is not a favorite soup of mine, I have always heard it is highly recommended for helping cure colds.  The one thing I would do different is use chicken breasts instead of chicken legs.

I am going to give you Evelyn’s recipe, just as she wrote it.  Perhaps I will make it because her recipe sounds like a KEEPER soup recipe I could, should, would try.  Perhaps it will speed my recovery.

CHICKEN NOODLE SOUP

(From the Recipe files of Evelyn Brandon)

“Start with chicken broth, add an envelope of onion soup mix,chopped and sautéed celery, onion, green onions and mushrooms.I use chicken legs only.  Throw the legs in the pot and boil themuntil the meat is ready to come off the bones.  Remove the meatand add noodles, soup veggies (Veg-all, etc.  I buy the frozen soupmix) and anything else you like in soup.  I also add a small amountof heavy whipping cream (maybe a couple of tablespoons) to makeit thick and hearty.  Before I add the meat back into the pot, I season it with salt, pepper, garlic powder, and onion powder, then toss around tocoat well.  Add chicken back in and let simmer until all the flavors are set.”

If you are suffering with the same malady as me, why not give it a try?  It could help lead to a speedy recovery.