February is usually the peak of flu season so here are two chicken soup recipes bound to get you back on your feet if you’re feeling under the weather. The soups are so easy you can even make them at the same time.

Hearty Chicken Soup with Mushrooms and Barley Ingredients:

2 teaspoons butter
1/2 pound coarsely chopped mushrooms
2 carrots, peeled and diced
4 cups chicken broth
2 cups water
1/2 cup quick-cooking barley
1/4 teaspoon salt
1/8 teaspoon pepper, or to taste
1 1/2 cups chopped, cooked chicken breast
1/3 cup chopped flat leaf parsley
3 tablespoons Parmesan cheese

Procedure:

Melt butter in a pan over medium low heat. Stir in mushrooms and carrots; cover and cook until carrots are softened, about five minutes.
Add the broth, water, barley, salt and pepper and bring to a boil. Cover and simmer for about 15 minutes.Stir in chicken, parsley and Parmesan and simmer until heated through.
Serves 4

Basic Chicken Noodle Soup Ingredients:

1 tablespoon stick margarine or butter

1 cup chopped carrot

1/2 cup thinly sliced celery

1 tablespoon all-purpose flour

4 cups chicken broth

2 cups water

1/4 teaspoon salt

1/4 teaspoon pepper

2 cups uncooked wide egg noodles (about 4 ounces)

1 pound skinned, boned chicken breast halves cut into 1-inch pieces

2 tablespoons chopped fresh parsley

Procedure:

Melt margarine in a large pan over medium-high heat. Add carrots and celery; sauté three minutes. Stir in flour. Gradually add broth, water, salt and pepper, stirring with a whisk. Bring to a boil. Cover, reduce heat and simmer five minutes. Add noodles and chicken and bring to a boil. Cover, reduce heat and simmer 10 minutes. Stir in parsley.

Serves 4

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