Cold-Weather Series: Chicken Noodle Soup

  What happened? I had plans to start this blog and cram it with tasty budget food -- then somehow, the time got away from me. 

It's time to try again -- and what better than a bowl of chickeny-golden goodness. A bowl helps with sniffles (it's a fact!) and reminds you that Life can't be all bad. 

Try it with the biscuits in the previous post. Or toast. Or crackers. Dip them in the broth and slurp them down -- I won't tell.

CHICKEN NOODLE SOUP 

LIKE MAMA (HOPEFULLY) USED TO MAKE

1 chicken breast, chopped (if you deboned a breast, keep the bone, as well)

2 chicken bouillon cubes

8 cups water (add more later, if needed)

1-2 chopped carrots (about a cupful)

chopped onions (ditto)

chopped celery (ditto ditto - leaves included)

--plus any bits and pieces of leftover veggies you've got in the crisper--

1 teaspoon basil, marjoram -- or both

slight bit of garlic (about 1/8 tsp)

2 teaspoons each of salt and pepper (fresh-ground, if possible)

1/2 package noodles

Dump everything but the noodles in a kettle or slow cooker. Simmer for at least 3 hours -- and preferably 7-8 on low. Ten minutes before you plan to eat, turn the heat up remove the bone and add the noodles. Serves up to 6 hungry people -- the soup will stretch to 8, if you add more water, two more bouillon cubes, more veggies (if you've got them) and the full package of noodles.

You don't have to go without, if your time is limited. Try this semi-homemade version, instead-- here.