7 Foods to Combat a Cold This Fall

Ingredients:
6 chicken thighs
2 1/2 cups egg noodles
2 onions, chopped
5 carrots, washed, peeled, and sliced into half moons
5 celery stalks, washed, and sliced
1 cup porcini mushrooms, sliced
1/2 cup kale, washed and chopped
8 cloves garlic, smashed and minced
2 tablespoon olive oil
4 bay leaves
1 tablespoon, or more, salt
1 teaspoon pepper
Directions:
Heat a large stockpot over medium-high heat. Add the olive oil, heat it briefly, and add the chicken thighs. Cook for 4 minutes, and then flip. Add the onions, carrots, celery, and garlic. Saute for another 4 minutes. Add 3 quarts of water, stir, and bring ingredients to a boil. Add the kale and mushrooms, t urn heat to medium-low and simmer for 20 minutes. Add the egg noodles and simmer until noodles are cooked, another 20 minutes.