Libby Hires, Columnist

Farewell February! Even though you are the shortest month in the year, you could have made it feel like you stayed around a little longer this time. We blinked and you were gone.

It seems like just last week we were told by two groundhogs that we had six more weeks of winter. Those weeks must be arriving a little bit later because it seems that spring has tried to edge her way into my yard pretty quickly. I can tell it’s almost St. Patrick’s Day because the leprechauns have already sprinkling leprechaun dust around town. You know the stuff…that yellow fool’s gold the leprechauns spread this time all over your cars, sidewalks, and anything it can possibly land on. It’s why we’re sneezing, congested, and moaning about headaches. Pass the Mucinex, the Zyrtec, the Claritin…and maybe some Benadryl. Achoooo. (Bless me.)

Moms for generations have touted the curing effect of chicken soup.

Doctors have agreed that the bowl of soup can have medicinal value, but it’s mainly in consuming the hot broth.

It’s easy to get dehydrated when you are sick or feeling under the weather.

Drinking chicken bone broth or eating soup can help you stay hydrated. It’s also been touted as a “comfort food”, so that helps, too, right? My mom and grandmother always believed that Coca Cola (classic of course) and Ginger Ale also had healing properties. I believe them. Jimmy laughs at me about that because he says when I’m sick I always ask for those. I’m also performing scientific research to see if they help you feel better before you even get sick. I’m the only subject matter and umm Jimmy keeps tracking how many servings I consume. (Bless my heart.)

Momma and my grandmother made great homemade chicken noodle soup.

Of course, this isn’t surprising since they were wonderful cooks. If you want the best medicinal value or flavor from soup, make it yourself! At least you know what the ingredients are and you can control the seasonings. Even though it might be easier to buy the chicken broth, preparing it yourself cannot be beat. Hey, at the price of chickens, get all you can from it, right? Here are a few recipes to enjoy while you are feeling healthy or under the weather. Don’t forget to even send a bowl or two to a sick friend! Sharing soup is like serving love in a bowl. Bon Appetit!

Basic Chicken Broth

(Can be consumed as is OR used as the base for other soups/recipes.)

1 (3 to 4-pound) chicken 1 medium onion, peeled and quartered 2 medium carrots, quartered, 2 stalks celery, quartered 2 tsp dried Italian seasoning 1 bay leaf ½ tsp. ground pepper ½ tsp salt Cold water (enough to cover chicken, about 4 quarts) Directions: Place all of the ingredients into a large stockpot (at least 6 quarts), pouring in enough cold water to cover the chicken. Heat over medium-high heat uncovered until it comes to a boil. Reduce heat to a simmer/low and allow it to simmer for about 45-60 minutes or until chicken is done. Remove chicken from pot and allow it to cool. Cut the meat off the bone (as much as possible) then return the chicken carcass to the broth and simmer for about 45-60 minutes, skimming off any residue (scum, foam, etc.) from the top with a strainer.

Remove bay leaf before consuming.

Chicken can be used in another dish immediately or refrigerated/frozen for future use.

Momma’s Wide Noodle Chicken Noodle Soup 4 quarts chicken broth(recipe above) 1 tsp dried Italian seasoning 1 tsp salt or to taste 1 tsp ground pepper or to taste 1 6oz.pkg wide egg noodles 2 – 3 lbs. cooked chicken (from above recipe) Directions: In a large stock pot, bring broth and seasonings to a boil.

Add noodles. Reduce heat to medium and cook for about 10 minutes or until noodles are tender. Stir in cooked chicken and heat for another 1 – 2 minutes until chicken is heated through. Add additional seasoning if desired.

Libby Hires is a columnist for the Bryan County News.