Chicken Soup *
1 lb. chicken pieces (2 lg. breasts, for example) bone-in or bone-less
2 lg carrots, sliced, or 15 baby carrots cut into 1-in. pieces
1 sm. onion, chopped to suit
2 med. russet or red potatoes, cut into 1-in. pieces
2 cloves garlic, minced or sliced
1 med. tomato, diced
1 stalk celery, cut into four large pieces (for flavor)
salt & pepper to taste
optional herbs: tarragon, thyme
1/2 lb. cooked egg noodles (confirm no soy ingredients on bag)
1. Get out a big soup pot.
2. Set uncooked chicken pieces in bottom of pot, cover with water and set on low heat to simmer.
(If baby needs you at this point, you are now free to run & change a diaper or nurse.)
3. Cut vegetables as you find the time. Add to soup pot.
4. Add salt & pepper when you get a chance.
5. Add herbs towards the end.
6. Soup can cook as little as 2-hrs after the vegetables have been added. The longer the soup cooks, of course, the softer the veggies.
7. If you used bone-in chicken pieces, remove chicken before serving, remove bones (be diligent!) and return chicken in chunks to the soup.
8. Serve soup over noodles and enjoy!
* - Recipe can be done in short bursts of time during the course of a day.
