After the large amount of alcohol consumption over St Patrick’s Day, “Hangover” is something I hate to deal with. I wake up with a horrible headache, a sore body and very dehydrated. “Chicken Noodle Soup”, for me, is the best ever hangover cure.
When I pull myself together and check in the refrigerator what do I find?? The left over roasted chicken I had made. This will save my life completely from all the alcohol I’ve had AND it’s not going to take more than 10 minutes.
What I really love is the broth of this soup. Can you imagine all the flavor and aroma from the herbs, onions, carrots, celery, etc? Plus the texture of the chicken as it falls off the bones. This is what I call Feel So Good Chicken Noodle Soup and it really helps cure me from a hangover…indeed.
Recipe for 2 people (and left overs for the next day)
1 yellow onion, chopped
3 stalks of celery, diced
3 carrots, diced
2 cloves garlic, chopped
a pinch of fresh thyme leaves
2/3 of cup of Vermouth (It’s optional)
16oz of egg noodle or one package of egg noodle
1 liter or about 5 cups of chicken broth or vegetable broth
3 cup of filtered water
1. Heat the big pot on medium high heat and add 4 tablespoon of olive oil.
2. Add chopped garlic and saute until it turns to light golden brown.
3. Add chopped onion and saute until it turns translucent.
4. Put a pinch of fresh thyme and give it a good stir until you smell aroma of thyme.
5. Add chopped carrot and chopped celery and stir about 2 minutes.
6. Put a pinch of salt and pepper in it and stir.
7. Pour 2/3 cup of Vermouth and stir. Let is sit until there’s no alcohol taste (about 3 minutes)
8. Add the leftover roasted chicken.
9. Add 1 liter of broth and 3 cups of filtered water and close the lid until it’s boiling.
10. While you are waiting for the chicken soup to boil, starting cooking the egg noodle by boiling egg noodle until it’s cooked.
11. Once the chicken noodle soup is boiling, taste it and add more salt if needed.
YUMMY and it feels good….
Photo by William R. Greenblatt
Edited by Alan Finn