We had an epidemic of the flu and cold in Phoenix. Must be all that cold water. Janis and I tag-teamed to make 3 large pots of chicken noodle soup. I started it, she finished and then delivered it to all the six sick families who came down with those illnesses. The recipe was requested, so here it is.
Chicken Noodle Soup
2 T olive oil
1 clove garlic, minced
1 onion, finely chopped
2 stalks celery, finely chopped
3 large carrots, cut on a diagonal.
1 1/2 qts chicken stock
2 cups water
1 T. fresh minced rosemary
1 T. fresh thyme
1 T. coarsely fresh ground pepper
1 roasting chicken, meat picked from the carcass, reserved juices
1 cup dry egg noodles
3 T minced fresh Italian parsley
1 T. salt
Saute the onions, garlic and celery until softened, about 10 minutes. Add carrots and continue to saute until carrots are partially cooked. Add stock and water and herbs and bring to a boil. Reduce heat to a simmer and add chicken. Simmer for up to 1 hour. Bring soup to a boil when ready to serve, add noodles and cook until noodles are tender, about 7-10 minutes. Season with salt and parsley and serve.