I have a complicated relationship with winter.
I see the first snowfall and immediately fall in love with the beauty of the season: the fresh snow, the refreshing air, and the site of little snowmen in front yards around the neighborhood. I forgive it for all of its flaws—for getting my car stuck in the snow, for traffic, for making my skin dry, and for making me feel like I'm never prepared with the right amount of layers for the temperature. But right when I get a bad cold or get stuck with the flu, I take back all of the exceptions I made and just want winter to be over.
Both Afroz and I became sick last week. We had runny noses, really bad congestion, and sore throats. It was tough for me, since I didn't want to take any medicine while pregnant. I soon developed an intense craving for chicken noodle soup and thought it would be good for the both of us to have some hot and healthy soup. I've made chicken noodle soup in the past, but it was never remarkably tasty enough for me to want to repeat the recipe. I opened my favorite recipe app, Yummly, and searched for a recipe that looked and sounded good. Eventually, I came across this recipe from Smitten Kitchen and the soup turned out to be really delicious! The dill adds such a nice flavor to the soup and the broth tastes so good with the carrots, parsnips, celery, chicken, and noodles. I highly recommend you try this recipe for the next time you're at home sick with a cold. You won't regret getting up to make it!
- 1 tablespoon vegetable oil
- 1 large onion, chopped
- 3-pound chicken, in parts or 3 pounds chicken pieces of your choice
- 8 cups water
- 1 bay leaf
- 2 teaspoons table salt
- Freshly ground black pepper
- 1 large carrot, diced (1/3-inch)
- 1 medium parsnip, diced (1/3-inch) (optional)
- 1 large celery stalk, diced (1/3-inch)
- 3 ounces dried egg noodles, I prefer wide ones
- 1 tablespoon chopped fresh dill or flat-leaf parsley