The Healing Powers of Soup

As promised I am sharing the recipe of my mom's healing chicken soup It has actually helped/healed more than a few people. This was the ONLY food a friend of the family could eat after being very very sick in the hospital. Really…its true! 


But of course it is really good and full of vegetables and chicken to refuel your white cells while they are off doing battle against the colds, flu's, what ever I had, etc. Even if you aren't sick this is good, easy and very healthy food. I like to eat chicken soup with saltines and applesauce. 
This soup is so great and it makes a lot. So we like to freeze it in gallon baggies or plastic ware and save it for the next time someone is sick. If you are under the weather or just plain sick and tired of this never ending winter, I suggest you make a big pot of soup and dig in! 

Silver Palate:

"When we think of comforting food, homemade chicken noodle soup is tops on any list. We add lots of vegetables in ours, and there is plenty left for the next day."

Dr. Mom's Healing Chicken Soup:adapted from the Silver Palate
makes 14 servings

4 leeks, white parts only
8 cups water
2 tablespoons cider vinegar
1/2 stick unsalted butter
2 medium-sized carrots,  peeled and finely chopped
3 stalks celery, finely chopped
2 teaspoons coarse kosher salt
1 teaspoon fresh ground black pepper
2 1/2 quarts chicken stock
1 cup dry white wine
2 whole boneless skinless chicken breasts
2 cups cooked thin egg noodles
4 oz fresh green beans, trimmed and cut diagonally
3 tablespoons chopped fresh  Italian parsley

Cut the leeks in half lengthwise in half and soak in the watter mixed with vinegar for 15 minutes. Drain and rinse the leeks. Cut into a fine dice.

In a heavy small pot, melt the butter over medium-low heat. Add the leeks, carrots celery, salt and pepper. Cook gently for 5 minutes. Remove from heat.


In a big soup pot, heat the chicken stock and wine to boiling. Add the chicken. Reduce the heat and simmer uncovered for 15 minutes. Remove the chicken and let it cool.


Add the vegetables to the stock. Simmer uncovered over low heat for 10 minutes. Add the noodles and green beans and simmer for another 5 minutes. Remove from heat.
Shred the chicken breasts and add to soup. Add the parsley and stir well. Salt and pepper to taste and serve hot. Enjoy the yummy soup!


Weight Watcher Points Plus per serving: 4