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It's Good For You!: Chicken soup has been prescribed as a cure for the common cold going back to ancient Egypt. Sipping warm soup can clear the sinuses and act as a natural decongestant. Plus it’s easy on the digestive system for those who are experiencing an upset stomach.

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Chicken Soup

4 to 5 lbs cut-up frying chickens, skin removed

2 quarts (8 cups) water

1 cup chopped onions

1 cup chopped celery

1 cup celery leaves (optional)

1 bay leaf (optional)

1 tsp salt

1 tsp sage

5 carrots, cut into 1/2-inch slices

1 can whole tomatoes

1 cup frozen corn

1 cup uncooked whole wheat Egg Noodles

In 4-quart Dutch oven or stockpot, combine chicken, water, onions, celery, celery leaves, bay leaf, salt, pepper and sage. Bring to a boil. Cover; simmer 45 minutes or until chicken is fork-tender, no longer pink and juices run clear. Add carrots; cook 15 minutes.

Remove chicken from Dutch oven. Cut meat from bones. Skim off and discard fat from soup. Return meat to soup. Bring to a boil. Reduce heat to low; simmer uncovered, 10 to 15 minutes or until carrots are almost tender.

Add noodles and corn; return to a boil. Cook over medium heat for 10 to 15 minutes or until noodles are tender. Remove celery leaves and bay leaf. If desired, garnish with chopped parsley.

Nutritional information per serving: Calories: 225; Total Fat: 3.9 g; Cholesterol: 77.6 mg; Sodium: 427 mg; Carbohydrates: 21 g; Fiber: 3.5 g; Sugars: 3.5 g; Protein: 27.1 g

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This recipe features Chef Andrew Pantano of Culinary Creations www.CulinaryCreations.com