There’s a sickness circulating in our
house right now, so I thought it appropriate to post this recipe, even though
we eat it year round, no matter what our state of health! My mother actually
came up with this back in the days when she had 4 little girls running around
under her feet, so you know it has to be quick and easy and pretty cheap.
Here are the ingredients.
The first step is to cut up all the
vegetables and place them in the soup pot, sautéing them in olive oil.
Next add the chicken broth and chicken.
My mother likes to fill up the chicken cans with water to pour into the soup,
saying it gives it a more “chickeny” taste. It’s about the same amount of
chicken broth and water.
Once all that liquid boils, it’s time
to add the noodles – it doesn’t look like very much, but they grow! We also add
frozen peas too. Yum!
This gets cooked for 15-20 minutes,
then we add some spices. I think my mom originally just did some salt and
pepper, but in my spice cabinet experimentations, we now do seasoned salt,
basil, and oregano. Also, my mom likes to break off the leaves at the top of
the celery stalks and add them for flavor.
The result is a hearty soup that tastes
great, sore throat or not!
We had ours with yeast rolls and
cantaloupe, but crackers would go great as well.
This is a simple family favorite that I
hope you enjoy too!
1 medium onion, diced
2 stalks celery, chopped
2 cups chopped carrots
4 cups chicken broth
2 (10-oz.) cans chicken, drained
4 cups water
1 cup whole wheat noodles
1 cup frozen peas
1 tsp. Nature’s Seasoning
1 tsp. basil
1 tsp. oregano
Saute onion, celery, and carrots in
olive oil (in soup pot) for about 5 minutes.
Add chicken broth and chicken cans,
then fill cans with water and add to soup to get more “chickeny” taste and cook
on high heat.
Once liquid has boiled, add noodles and
peas, and continue to cook on high heat for 15-20 minutes.
Season to taste with Nature’s
Seasoning, basil, oregano, and leaves from celery stalks if desired. Serves
about 6 people.