A very simple Chinese soup with cabbage noodles

I am sick. There I said it. I am so hard headed that often I tell myself I am not ill, so I can continue on my usual daily. But this cold has stalled any progress I was gaining before I caught the darn cold.
I am miserable and since I am the only one that can cook in my household,( Chris had to work) I made a really easy soup that would not only feed my family, but make me feel good too.
My mother would make homemade chicken noodle soup when I was ill as a child. She would boil a chicken and pick it, make noodles from scratch and dice all the veggies small so I could swallow them. Since I am sick, I made my own rendition of chicken noodle soup, minus the flour noodle with a little Asian flare.

First I cannot stress enough to use all organic produce. It is really worth the extra cost.

I diced up 4 stalks of celery, 3/4 bag of baby carrots, 1/8 of a large cabbage and 2 medium onions. I water sauteed them until tender. Next, I added a full teaspoon of cracked black pepper and 4-5 cloves of garlic that you minced, let set for at least 3 minutes to get the most nutrients out of your garlic.

Next I sliced about another 1/8Th of the cabbage again and made them into noodles.

Add onto the top of your cooked veggies and add your prepared vegetable broth. With a dash or two of light soy sauce.

My vegetable broth is pretty straight forward. I use whatever veggies I have laying around. This broth had,

3 onions that were chopped skins left on

1-1lb. bag of carrots washed and chopped, skins left on
1 bag of celery, washed and chopped with leaves left on

2 tbls. cracked black pepper
1 dash of dill

Throw everything in a huge roaster, like you would bake a turkey. Cover with water and set over a low heat and let come to a simmer. Let all your veggies break down. I left mine for most of a day, watching so it didn't cook down and adding water when needed. When you are ready, pour your broth into a strainer to separate vegetable from broth. If desired, use a hand held blender puree the vegetable and add back into the broth. This would make a great base for a veggie risotto. I always puree my veggies and add them into my stock.

My finished soup. Aren't the cabbage noodles cute?? I served some organic jasmine rice in Kaiti's bowl and ate mine plain with a green onion finish.

This is a picture that Kaiti took, she is really interested in photography and loves to help out with the blog.

I am hopping to be rid of this cold before New Years as I have a lovely meal planned to share with all of you.

~

Question:

What do you eat or drink when you are sick?