Sick folks food

Linda Conway Eriksson - Contributing Columnist

It’s fun to write about food especially when you enjoy cooking as much as I do. Food is a part of everyone’s life, after all as diverse as the many different cultures around the world.

Most of the time it’s a creative exercise to plan meals. I like to try new recipes, refine the old standards, and come up with different tastes and presentations using both familiar and new ingredients.

Most of the time is the key. When the cook doesn’t feel well it’s a whole different ballgame. Many times when you’re sick things don’t taste the same. Usually you don’t want as much to eat. Some of the same things you enjoy when you’re healthy are temporarily unappealing. When the cook doesn’t have the energy to prepare meals it’s a game changer.

A lot of the foods that make you feel better have to do with what you grew up eating. Whatever mom brought you to keep your strength up while you battled a bad cold or the flu seems to still be the go-to source of nutrition after you’re grown. My mother (maybe yours, too) appeared at my bedroom door more than once with a steaming bowl of chicken noodle or potato soup when I was well enough to swallow it. The chicken noodle soup was always Campbell’s and boy did it taste good.

When you’re sick, no matter what the problem is, there are some foods that seem to be universal panaceas for what ails you. Chicken soup is known all over for its curative value. I’ll take mine with noodles, please.


2 large cans chicken broth (such as College Inn) or 4 quarts homemade chicken broth

1 handful dried egg noodles (thickness is your choice)

In a large pot, bring the broth to a boil. Add noodles, stirring to keep them separate. Return to a boil. Turn down to a simmer.

Simmer until noodles are limp. Allow soup to cool for 10 minutes. Salt to taste or not at all. Ladle into a mug or bowl and serve with oyster crackers or saltines.

Serves six to eight.

If your stomach says yes chop some celery and carrots into the boiling broth when you add the noodles.

Linda Conway Eriksson

Contributing Columnist

Linda Conway Eriksson can be reached at

Linda Conway Eriksson can be reached at