A cure

For all of us who came home from SVP with the bug, I offer some help: an awesome chicken noodle soup recipe. We made this last night and I am already feeling better (plus I drank quite a bit of OJ). So if you have the time and energy, here it is:

Ingredients:
2 cans/boxes of chicken broth (I prefer the organic/free range kind)
1 lb skinless, boneless chicken breast (once again, go organic/free range)
2 tsp olive oil
2 tbs salted butter
1 1/4 cup of diced onion
1 1/2 cups carrots (optional)
1 1/2 cups corn (makes it better)
2 cloves of minced garlic
3 tbs flour
1/2 tsp dried oregano
1/4 tsp poultry seasoning
salt to taste
1/2 to 1/4 tbs thyme leaves
2 cups of frozen egg noodles
1/2 cup low fat milk
1/2 cup fat free half-and-half

Directions:

1. Chop up chicken into chunks, and cook in skillet with 2 tbs butter. Simmer over medium heat till chicken is golden brown. Set chicken aside.
2. In a large pot, warm olive oil over medium-high heat. Add onion, carrots, corn, and garlic and cook until onion is transparent (~5 min). Sprinkle vegetables with flour, oregano, poultry seasoning, and salt. Toss to coat. Stir for another 1 minute.
3. Add broth to vegetable mixture, cover and reduce heat to medium. Gently simmer for 15 minutes or until carrots are tender (if you are using them).
4. Add diced chicken and thyme, simmering for 2 minutes.
5. Add noodles, milk, and half-and-half. Stir and heat until steaming but not boiling.
6. Remove from heat, sever, enjoy and get better!