Quick Chicken Noodle Soup

Got a cold? You need chicken soup, boobula ...
It's January, 2010, winter is here, and it came in with a vengance.

I hate winter, just ask anyone that knows me .

I hate winter. And just like everyone else, I always get at least a bad cold and nothing, but nothing helps a bad cold like a good bowl of Homemade Chicken Soup. A few years back, I discovered an easy way to make a very quick pot of soup, done and ready to eat in less than 15 minutes, an important thing when you or some one you love feels like crap. If I've got leftover chicken, I chop it up and add it in while the noodles boil. If not, I try to add some uncooked chicken (if I've got it) at the beginning.

This recipe uses one of my favorite fast/easy ingredients, Orrington Farms Chicken Base. I use it to make "broth" quickly for many of the dishes I make, including and especially this one!

One of the things I like about this soup is that it needs only a cutting board a knife and one pot to make:
Ingredients:
6 cups water
5 teaspoons Orrington Farms Chicken Base
1 large carrot, sliced very thin
1 stalk of celery, sliced on the bias, very thin
1 small turnip, cut in a small dice
1/2 teaspoon dried parsley
1/4 teaspoon celery seed
1/2 teaspoon fresh ground black pepper
Chicken, equivalent to 1 breast, diced or chopped up. Use leftover chicken or fresh/frozen.
chopped celery leaves for garnish
Fine Egg Noodles, like Manischewitz , as many as you like (I use about a 1/4 bag, 3 oz)

Method:
Add the water to a small stock pot, then add the chicken base. Turn the heat up to High and bring the pot to a boil.
Slice the carrot and the celery. Add them to the pot.
Dice the turnip and add it to the pot.
Add the seasonings (parsley, celery seed and pepper)
Chop the chicken and add it to the pot.
Add the noodles.
Cook until the noodles are done.
Server with a sprinkling of chopped celery leaves.



Enjoy, and feel better...
Lorence