“Chicken soup, a popular home remedy for the common cold since at least the 12th century, may really help,” says a report from the U.S. National Library of Medicine.<\/p>\n
Ingredients:<\/strong><\/p> 1 tblsp olive oil<\/p>\n 2 bone-in, skin-on chicken breasts (season both sides with salt and pepper)<\/p> 1 large onion, diced<\/p>\n 3 large carrots, peeled, cut in half lengthwise and sliced<\/p>\n 3 celery stalks, sliced<\/p>\n 2 litres chicken stock (watch video below)<\/p>\n 1 bay leaf<\/p>\n A few sprigs of thyme<\/p>\n Salt and\u00a0black pepper to taste<\/p>\n 1 cup pasta (tagliatelle broken into smaller pieces)<\/p>\n 2 tblsps chopped fresh flat-leaf parsley<\/p>\n Heat olive oil in your stock pot over medium heat.\u00a0Add chicken, skin side down and cook until browned, about 3 to 4 minutes. Flip and cook another 2 minutes. Remove from pot and add onions, carrots, and celery. Saute for 2 minutes, using a wooden spoon to loosen (deglaze)<\/a> browned bits on the bottom of the pot. Season with salt and pepper.\u00a0Pour in stock, bay leaf, and thyme. Bring to a low boil, and reduce heat to low. If a foam forms, skim off the top and discard. Cover and let simmer for 25 minutes.\u00a0Remove chicken. Remove and discard skin. Shred meat with a fork, discarding bones. Return to pot and add pasta. Bring to a low boil and cook until pasta is just done, about 8 minutes. Stir in parsley and serve.<\/p>\n <\/p>\n