When I'm sick, I just want to sleep, drink water and tea, and sleep some more until I feel better.
When Mr. Breakdown is sick, I make him chicken noodle soup. Because it's just the broth that is chickeny, you could use veggie broth to make this a vegetarian noodle soup. It's easy and delicious!
Silly me, I didn't think to take photos of the process. I'm still recovering from being under the weather myself, and I didn't want to juggle my cell phone with flour-covered hands. Really, this just looks like chicken noodle soup. Others have asked how to make this in the past, though, so I thought I'd write it up. Plus, it's scary how many of us are getting sick, being sick, or recovering from sickness right now!
First, make half a batch of Egg Noodles. I left out the butter, so it was:
1 1/4 cup flour
1 pinch salt
1/4 cup milk
Start a pan with about 6 cups water on high on the stove.
Mix all the ingredients with a fork until it comes together. Knead a few times on a floured surface. Roll out with a rolling pin. Cut into desired noodle shapes with a pizza cutter. This sounds like it takes a long time, but it really doesn't.
By the time the noodles are ready, the water should be boiling. Drop the noodles in. Add about 3 tbp chicken stock (or veggie stick) to the water.
Open and drain whatever canned veggies you'd like. I used miniature cans of corn, peas, and green beans this time because that's what I had. Add the drained veggies to the boiling noodle-stock water. Keep cooking until noodles are done (bite one to check) and veggies are warmed through.