I gotta confess, I think tom ka goong is probably my ultimate sick person food, with pho a close runner up. But I won't deny good old-fashioned chicken noodle soup it's place in the pantheon of healing comfort foods either.
I recently whipped up a batch, and it was good, maybe the best I have made. I have tried to get kind of fancy with chicken soup in the past, but it's one of those dishes that is just better the simpler it is. You could vary the vegetables in this—green beans were what lived in my fridge at the time—as well as adjust the ratio of vegetables to pasta. The one thing I do have to insist on is please, please, please use homemade stock! The flavor will be a million and one times better than the store-bought stuff. It's really easy, there are some instructions here.
Anyhow, stay healthy everyone, and take care of yourself if you get the funk.
Chicken Noodle Soup
Yield: 4–6 servings
- 2 large garlic cloves
- 1 shallot
- grape seed oil
- 1 tsp rubbed thyme
- 2 skinless, boneless chicken breasts, cut into bite-sized pieces
- 3 C green beans, cut into bite-sized pieces
- 7 C homemade chicken stock
- kosher salt to taste
- 8 oz pasta of your choice (something smallish will work best)
- Place the garlic and shallot in a mini food processor and process until finely chopped, or mince well with a knife.
- Heat a stock pot over medium-high heat and add just enough grapeseed oil to coat the bottom of the pan.
- Add the garlic and shallot add cook until they begin to soften, stirring frequently. Add the thyme and stir well.
- Add the chicken and cook until most of the pink has started to disappear, stirring frequently.
- Pour in the stock and add the green beans; bring to a boil.
- Add the pasta and reduce heat. Cook until the pasta is done. Salt to taste.