Around this time of year, people start to develop Summer colds. And when you're not feeling well, you want food that will help you to recover. In fact, what could be better than a bowl of soup? But, you don't want some boring, bland, salt-laden soup from a can. No! You want something that will warm you to the core, something bold, something to restore your lost vigor (note, not to be confused with Michiba-san's famous Broth of Vigor). As a result, the kitchens of Full Moon Cuisine decided to take a classic dish, chicken noodle soup, and turn the volume up to help our diners recover! So if you have a little time, and a little thyme, you too can have a satisfying bowl of soup that will have you feeling like your old self in no time.

Here's what you'll need:

- 1 large onion (diced)
- 4 ribs of celery (diced)
- 3 carrots (peeled and diced)
- 3 cloves of garlic (smashed/minced)
- 2 tsp red pepper flake (heat helps in healing!)
- Thyme bundle (use twine to tie thyme together, easier to remove later)
- 3-4 pounds of bone-in chicken legs
- 1 bay leaf
- 1 lemon (juiced and halved)
- 1 tsp cinnamon
- Pinch of nutmeg
- 1 15 oz can of chick peas (washed)
- 1/2 cup orzo pasta (per person)
- Salt & pepper
- Water

Start by coating the bottom of a stock pot with olive oil and start to cook the onion, carrot, and celery together with some salt until tender over medium-high heat (should take about 10 minutes). Once this is done, add in the red pepper flake, garlic cloves, bay leaf, and the thyme bundle. Cook for another 3 or so minutes (by now, your kitchen should smell amazing). Now, add in the chicken legs (with some salt and pepper) and fill the pot with enough water to cover the chicken. Stir and bring the pot to a boil, then lower the heat until the soup is simmering. Let cook, uncovered, for approximately 30 minutes.

After the time has elapsed, add in the juice of a lemon and put both halves in to help add even more lemony flavor. Also, add in the cinnamon and nutmeg (not too much). Stir and let simmer uncovered for another hour. As the hour nears completion, the chicken should be completely cooked and falling off the bone. Remove the meat and let it cool a bit, then cut or shred the chicken into bite sized pieces and return to the soup along with the washed chick peas (get that extra bit of protein!). Test the broth and add salt and pepper to taste.

As the hour of simmering nears an end, bring another pot of water to a boil and add in the orzo. You'll want to have approximately 1/2 cup of orzo per diner. Cook the pasta until still al dente (not fully cooked through) and drain. Take your soup bowl and add the pasta, then ladle the soup over the pasta. Let the remaining soup cool and store in an airtight container in the fridge, will keep for days!

On the road to recovery from illness, food plays a major role. But, why settle for boring and bland when you can have warmth and flavor instead? So, if you start to feel a bit under the weather, spend a little time and make up some good medicine right at home! In order to help speed along the convalescence of our diners, the kitchen is staying open a bit later tonight. Care to place an order?