My annual trip to Florida to spend time with my parents has not gone as planned this year. After a severe cold laid me low for a week, a nasty flu bug swooped in and knocked me out. I’m past that now, but battling a sinus infection. Through all of those trials and tribulations it is interesting how much you focus on what you’re putting in your body. 

Whether I was feeding my cold or starving my fever, I found that “real” food was what I wanted and needed. No canned or processed stuff, no artificial ingredients — just good wholesome “real” food. My favorite meal was a poached farm fresh egg with a piece of toasted bread torn up and mixed into it.

Here’s a great idea for anyone fighting off an illness or building up their strength after one. They don’t call chicken soup “Jewish Penicillin” for nothing, and loaded with veggies as well as egg, you can’t beat this for feeling better. The recipe calls for Ramen noodles which are great for ease of preparation, but any noodles will do. I made soup with alphabet or star pastas for my boys when they were young. Sometimes I like I like to mix it up with rice noodles or soba.

Egg-Drop Noodle Soup

recipe by Cheryl Slocum for Country Living

Ingredients:
  • 1/2 tsp. salt
  • 3 package ramen noodles or other noodles of choice
  • 10 1/2 c. chicken broth
  • 1 piece ginger
  • 3 cloves garlic, lightly smashed
  • 1 tbsp. soy sauce
  • 3 medium carrots, peeled and sliced
  • 1 tbsp. sesame oil
  • 3 large eggs
  • 6 small scallions

Directions:

  1. In a large pot over high heat, bring 6 cups salted water to a boil. Add noodles and cook for 3 minutes. Drain noodles and set aside. Rinse pot.
  2. In the same pot over medium-high heat, bring chicken broth, ginger, garlic, and soy sauce to a simmer. Add carrots and all but 2 tablespoons scallions, and cook until vegetables are tender, about 3 minutes. Use a slotted spoon to remove ginger and garlic.
  3. In a medium bowl, lightly beat together eggs, sesame oil, and salt. Gently stir broth, then pour seasoned eggs into pot. Let sit undisturbed until eggs are cooked, 40 to 60 seconds. Stir with a wooden spoon to break up eggs. Return noodles to pot and cook for 1 minute. Divide soup among 6 bowls and garnish with remaining scallions. Serve immediately. Makes 6 servings.

For an Italian twist, leave out the ginger, soy sauce, and sesame oil and add parsley, lemon juice, and a squirt of tomato paste (or diced fresh tomato) and use bow tie pasta. You could also go Tex-Mex and use a couple dashes of hot sauce, some cilantro, (or fresh salsa) and strips of tortilla in place of pasta. To your health!