This past weekend, we had a fun little getaway to Park City. While most of it went off without a hitch, yesterday morning I woke up sick. It was a combination of what seemed like the stomach flu, and a really bad cold — stuffed up and a runny nose (how does that even work?) and a really sore throat. Basically, I felt like a truck had run over me…and, to be honest, I still kind of do!
‘Tis the season, right? As much as I love this time of year, all the germs that seem to be floating around and the fact that both Jack and I (and occasionally Forrest) seem to pick up just about everything. When I was in high school, I worked at a daycare, and I always hoped that would build up my immunity…not so much.
So, when someone gets sick around here, I like to make sure they are as comfortable as possible (including myself!) That probably comes from the fact that my mom always did that for me growing up! I remember she would always make me some kind of broth-y soup, bring me a nice, glass filled glass of 7-Up, and let me watch TV (which we didn’t really get to do much of during the school week.) And, of course, if I was home sick with a cold, I’d always have a nice warm blanket and a big box of Kleenex!
Today I want to share with you one of my favorite ways to survive a cold. Ya know, beyond taking Nyquil and Dayquil, and sleeping as much as possible. So, my favorite soup recipes. A twist on the traditional chicken noodle soup, filled with rotisserie chicken, creamy broth, soft mushrooms, carrots, and onions, and delicious rotini pasta.
I’ve said this before, but I really am not a huge fan of chicken noodle soup. I don’t love all the broth, and most of the time, the chicken is all stringy…and I just don’t like it! I love using the grilled chicken strips from Costco. But I can’t get enough of this soup, and even on my sickest days, it makes me feel 10x better. It’s just so warm, and full of flavor. I also like rotini as opposed to egg noodles — I don’t why, but it really makes a huge difference!
I’m also a huge fan of mushrooms — if I see something on the menu at a restaurant that has mushrooms, I’m always so tempted to get it. Forrest is the same way. I’ve never had a chicken noodle soup with mushrooms besides this one!
- 8 cups chicken broth
- 1 can cream of chicken soup
- 2 cups grilled chicken strips, or rotisserie chicken
- 1/2 cup chopped onion
- 1 cup shredded carrots
- 8 ounces mushrooms
- 2 teaspoons Italian seasoning
- 1 teaspoon seasoning salt
- 1 teaspoon thyme
- 1 teaspoon garlic powder
- 1/2 teaspoon chili powder
- 1 1/2 cups uncooked Rotini noodles
- Combine 8 cups chicken broth with 1 can of cream of mushroom soup in a large stock pot. Bring to a boil, and then bring the temperature down to medium heat.
- Add chicken, onions, carrots, mushrooms and seasonings to the pot. Let simmer 20-30 minutes.
- After the soup has simmered, bring to a boil. Put uncooked rotini into the pot and let cook until noodles are done, about 8 minutes.