Did you know that scientists found that chicken soup does in fact significantly reduce white blood cell activity (which causes the symptoms of a cold), yet when was the last time your doctor gave you a prescription for chicken soup? Healthcare is so broken.
Cold-Curing Chicken Soup
1 (3-to 4-pound) chicken, cut into pieces
1 tablespoon extra-virgin olive oil
1 onion, halved
3 carrots, cut into pieces
3 celery ribs, cut into pieces
1 head garlic, halved crosswise
1/2 a bunch parsley
1 teaspoon black peppercorns
about 10 cups water
3/4 cup broken angle hair pasta
Season chicken with salt. Heat oil in a 4-to 5-quart heavy pot over medium high heat until hot. Brown chicken in batches, about 6 minutes per batch, transferring to a bowl when browned. Pour off all but 2 tablespoons fat from pot, then add onion, carrots, celery, and garlic to fat in pan and cook, turning occasionally, until browned, about 5 minutes.
Add chicken back to pot along with any juices in bowl, parsley, and peppercorns and add just enough water to cover chicken. Bring stock to a simmer, skimming if necessary, and simmer for 1 hour.
Strain stock and shred meat, discarding bones and vegetables. Place meat and stock back in pot and bring to a boil. Stir in noodles and boil until noodles are cooked, about 4 minutes. Season soup with salt and pepper to taste and sprinkle with cilantro. Serve hot.