This soup is, of course, also very good even if you don’t have a cold! It’s based on a recipe I modified from The Well-Rounded Pregnancy Cookbook.
3-4 leeks, washed & chopped
2-3 carrots, chopped
4 cups stock (veg or chicken)
3 cups water
1 tablespoon peeled & grated fresh ginger
3-4 garlic cloves, minced
a dash (or two, if you dare!) cayenne pepper
2 cups cooked chicken
egg noodles, cooked and drained
Saute leeks and carrots in olive oil in a large pot until soft, about 8 minutes. Add stock, ginger, garlic, and cayenne pepper. Bring to a boil, then reduce heat and simmer 15 minutes or so. Add carrots and noodles and cook til these are heated through, about 5 more minutes.
This is especially easy if you have leftover chicken and/or noodles already cooked and ready to go.